Quebec Pickled Eggs

Quebec Pickled Eggs

9
BJ MOORE 0

"Pickled eggs are great served whole or in slices. They're perfect for salads and appetizer trays. The longer the eggs stand before serving, the stronger the vinegar flavor will be."

Ingredients 1 d 40 m {{adjustedServings}} servings 76 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 76 kcal
  • 4%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 212 mg
  • 70%
  • Sodium:
  • 460 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Place eggs in a medium 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. In a cheesecloth, loosely wrap cloves, ginger root, black peppercorns and bay leaf. Place in a medium saucepan with distilled white vinegar, water and salt. Bring to a boil and continue boiling 10 minutes. Discard wrapped spices.
  3. Place eggs in sterile containers. Cover with the hot vinegar mixture. Seal containers. Chill in the refrigerator at least 2 days before serving.
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Reviews 9

  1. 11 Ratings

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MonaG
5/24/2006

I like picked eggs but these are super sour (this is coming from a vinegar lover)! I was trying to find a recipe that tastes like store-bought picked eggs, this isn't it.

Ken
7/18/2008

The recipe has far to much vinegar. When I was making the recipe I was surprised the eggs did not want to separate

momascooks
9/9/2008

I really liked this recipe and gave it to my brother who likes to deer hunt with his friends to take with them when hunting. I like the idea of keeping eggs when my yard chicken in the spring over abundance of eggs I used it in chicken salad, tuna salad, egg salad, and potato salad. I like the tart taste they give to the salads. Thanks