Pickled Eggs

Pickled Eggs

Serves 6

Soaking peeled, hard-cooked eggs in a simple pickling solution for a couple of days creates a unique treat that’s great for chopping into a salad, slicing for a sandwich or just for extra delicious snacking. If you’d like to make a dozen eggs, simply double the brine.

Ingredients: 
  • 6 large eggs
  • 1 cup rice vinegar
  • 1/4 cup sugar
  • 1 1/2 teaspoon allspice berries
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 2 bay leaves
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Method: 

Arrange unshelled large eggs in a pot that is wide enough to allow for a single layer. Cover eggs by 1 inch with cool water. Over medium-high heat, bring water just to a boil. Remove the pot from the heat, cover with a snug lid and set aside for 12 minutes.  

Using a slotted spoon, transfer eggs to a bowl of ice water, stirring gently to cool them down. Once cooled, pat eggs dry and store in the refrigerator until ready to use, or peel immediately. Place in a large sealable jar or bowl.  

Meanwhile, in a medium saucepan, combine vinegar, 1 cup water, sugar, allspice, peppercorns, mustard seeds and bay leaves, and bring to a boil. Boil 5 minutes.  

Remove pickling mixture from heat, and while hot, add to the container of peeled eggs. Cover and refrigerate at least 2 days or up to 1 week (the longer eggs soak in the mixture, the more pickled flavor will intensify).

Nutritional Info: 
Per Serving:Serving size: 1 egg, 70 calories (45 from fat), 5g total fat, 1.5g saturated fat, 185mg cholesterol, 70mg sodium, 1g carbohydrate (0g dietary fiber, 1g sugar), 6g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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