Balsamic Pickled Eggs13 Reviews
- Prep: 15 min
- Cook: 5 min
- Ready In: 4 day 20 min
“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!” - by gibsey23
Original recipe yields 6 eggs
- 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.
- 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!
Amount Per Serving (6 total)
- 100 cal
- 5 g
- 7.2 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"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 dif..." See moreference 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 us..." See moreed 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
"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 th..." See moree [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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