“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.” - by Cheryl
Ingredients
Adjust Servings
Original recipe yields 12 eggs
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 78 cal
- 4%
- Fat
- 5 g
- 8%
- Carbs
- 1.8 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (47)
Rate This Recipe
"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 people..." See more like the Pennsylvania version better. This was at a party of guests who hadn't had pickled eggs before (same verdict when I made them both for my family). These are delicious, easy, and cheap. My roomate likes to slice them up to add to sandwiches. A couple times I've run out of pickling spice and had to make do with just bay leaves, pepper, and cloves. It came out fine. I also haven't noticed a difference between leaving them over night and eating them or leaving them for 3 days and eating them. The heat is enough to soak the marinade through the egg white. Also, for those who don't have pickling jars and are using a bowl you should at least double the marinade in order to completely cover the eggs and onions."
sarahxbee
"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 recipe I'v..." See moree ever seen with all 5* reviews. I made these are Thursday, and I followed the measurements & instructions EXACTLY. By the end of the first day, the eggs were all a mottled brown color... very unappetizing. When I tried one tonight, it was awful. I've never made pickled eggs before, but when I buy them, they retain a bright white color. I am so disappointed that 1 dozen eggs were wasted. Given the spectacular results others have had, I would like to try again. *Update: Thanks for your feedback, the answer is no, I did not use balsamic vinegar."
Iceblink
"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 (approx 1t ..." See moreeach). I also substitute part of the white vinegar for rice vinegar. I find this adds a touch of sweetness. I usually marinate for at least a week. *For the person who's eggs turned brown - maybe you used balsamic vinegar? It isn't the same as white vinegar."
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