“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.” - by BJ MOORE
Ingredients
Adjust Servings
Original recipe yields 12 pickled eggs
Directions
- 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.
- 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.
- Place eggs in sterile containers. Cover with the hot vinegar mixture. Seal containers. Chill in the refrigerator at least 2 days before serving.
Nutrition
Amount Per Serving (12 total)
- Calories
- 76 cal
- 4%
- Fat
- 5 g
- 8%
- Carbs
- 1.1 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"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...." See more"
Ken
"The recipe has far to much vinegar. When I was making the recipe I was surprised the eggs did not want to separate..." See more"
momascooks
"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 abu..." See morendance 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"
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