“These hard-boiled eggs are pickled in a spicy solution containing fresh gingerroot, mustard seeds, and bay leaf.” - by Egg Farmers of Ontario
Ingredients
Adjust Servings
Original recipe yields 12 eggs
Directions
- Place vinegar, water, gingerroot, salt, mustard seed, peppercorns and bay leaf in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 5 minutes.
- Remove from heat and let solution cool to room temperature.
- Place eggs in a sealable jar. Pour enough vinegar solution over the eggs to cover them. Close jar with lid.
- Refrigerate for at least two days before serving.
Nutrition
Amount Per Serving (12 total)
- Calories
- 81 cal
- 4%
- Fat
- 5.4 g
- 8%
- Carbs
- 0.9 g
- < 1%
Based on a 2,000 calorie diet
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