Emily's Pickled Eggs

Emily's Pickled Eggs

56
Cheryl 0

"This wonderful picked egg recipe is quick and easy. Perfect for a nice gift, or just to have on hand for entertaining. Plan ahead though, they need to be refrigerated for at least 3 days before they're ready for eating."

Ingredients

3 d 35 m {{adjustedServings}} servings 78 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 78 kcal
  • 4%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 1031 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

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  1. Place eggs in a large pot 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. Place the eggs into a 1 quart wide mouth jar.
  2. In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature, then refrigerate for 3 days before serving.
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Reviews

56
  1. 67 Ratings

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I hate to be the voice of dissent, but these did not work for me. I was certain this was a "sure thing" given the simple ingredients and instructions, and the fact that it's about the only reci...

This recipe rules. I made these alongside the Pennsylvania version (the one with beets) to see which kind I liked better. I had a tough time deciding and leaned a little towards these, but most ...

I've made these a couple times now, and they are great. I do have to increase the brine to cover the eggs. I also add a couple garlic cloves, a red chili pepper, and mustard and dill seeds (appr...