Pickled Eggs III2 Reviews
- Prep: 15 min
- Cook: 40 min
- Ready In: 2 day 55 min
“Use this recipe as a last minute side dish. These lightly spiced pickled eggs are always a treat, especially served with breads and cheeses.” - by Honda
Original recipe yields 12 servings
- Place eggs in a large 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.
- In a medium saucepan over medium heat, mix the tarragon vinegar, water, sugar, salt, celery seed, garlic and bay leaves. Bring to a boil, then simmer 30 minutes. Set aside to cool.
- Pour mixture over eggs; cover and refrigerate for 2 to 3 days.
Amount Per Serving (12 total)
- 80 cal
- 5 g
- 2.6 g
- < 1%
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"great recipe..." See more"
"The only thing really wrong with this recipe is not the 1st ingredient on the list, it's the rest. In all hindsight, it's a really tasty recipe. The biggest problem I found was that amounts of the ing..." See moreredients to accomendate covering 12 boiled eggs in pickling sauce, doesn't cut it. if you look at the photo of Chef Luigi and the eggs in the container, you will see eggs don't have enough covereage. So solution is, double all ingredients except the eggs and you will have eggs that get properly seasoned all the way around. But to say the least, hubby liked it very much. I made them for him, I tasted the yolk and it reminded me of mustard. But I like mustard so it was good for me. And being the 1st time pickling eggs, I think the recipe was rather simple and quite at putting it all together. I will say, no where could I find tarragon vinegar, so it resulted in me following McCormkins label and adding try tarragon to a pint of white distilled vinegar and I let it set for 3 days before using it to make this recipe. I don't think I'd do anything different other then doubling the batch for this recipe to cover the 12 eggs."
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