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Classic Pickled Eggs

Classic Pickled Eggs

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This is a classic recipe for pickled eggs.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 71 kcal
  • 4%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 4.6g
  • 1%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 633 mg
  • 25%

Based on a 2,000 calorie diet


  1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
  3. Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.
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I have a huge jar and changed it up a bit but I love this as a base. I make it with 3 cups vinegar, 1 1/2 water, 1/2 cup sugar, 1 tbsp salt, 1 lg onion (rings), 1 garlic bulb peeled, 3 bay leafs. I put 3 cloves in jar and the rest in the vinegar mixture when cooking. Everyone loves my eggs!! Even my 3 year old :P


Excellent recipe! I've been eating pickled eggs since I was a kid, and have tried many recipes. I don't normally add sugar to mine, but thought what the heck, why not! I try not to deviate from recipes when I first make them in order to truly evaluate them properly. I took the recipe submitter's suggestion and added in slices of fresh jalapeño (about half a pepper). At first I thought they would turn out too spicy, but when I tried them the next day, there was no heat at all. Next time I'll just use the whole pepper, sliced. I'll definitely make these again!


I add 1/4 jar dill pickle juice, just adds a little flavour!