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Balsamic Pickled Eggs

Balsamic Pickled Eggs

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    4 d 20 m
gibsey23

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

  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!
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Lori
22

Lori

10/8/2008

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.

chynook73
18

chynook73

9/29/2008

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
17

Retired Air Force Guy

6/17/2007

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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