Balsamic Pickled Eggs

Balsamic Pickled Eggs

14 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    4 d 20 m
Recipe by  gibsey23

“These are a great snack or appetizer. They are brownish in color, so if you serve them to guests they are sure to be a conversation starter! You can vary the vinegar to suit your taste or color preference!”

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Adjust Servings

Original recipe yields 6 eggs



  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
  2. Place the onion, balsamic, water, sugar, and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature. Place the eggs in a glass jar, and the vinegar over top. Cover, and refrigerate for 4 to 5 days before serving; the longer the better!

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Reviews (14)

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I really enjoyed this recipe. I was looking for a different pickled egg recipe and this was it. I was surprised by the strong garlic after taste. I think the quality of balsamic vinegar makes a difference in the overall taste. I will definitely make this again.



Sorry, I hate to do this but these were not good. I grew up on pickled eggs (jar of beets, apple cider vinegar, and sugar) but this time I decided to do something different and use this recipe. I used 18 eggs since I love pickled eggs. There is a bitter coffee aftertaste to these. I will stick to pickled beet eggs.

Retired Air Force Guy

Retired Air Force Guy

I think the completely brown-colored egg is a bit overpowering (visually)for an otherwise nice way to make pickled hard-boiled eggs. A thought: Keep the shell on, but crackle the shell, then place the [shell-on egg] into the liquid. Leave it for a day, or maybe two, then peel it. You should have a wonderfully marble-effect egg.

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Amount Per Serving (6 total)

  • Calories
  • 100 cal
  • 5%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 7.2 g
  • 2%
  • Protein
  • 6.6 g
  • 13%
  • Cholesterol
  • 212 mg
  • 70%
  • Sodium
  • 76 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Classic Pickled Eggs


next recipe:

Garlic Pickled Eggs