Balsamic-Pickled Eggs

3.7
(25)

These balsamic vinegar-pickled eggs are a great snack or appetizer. If you serve them to guests, their brownish color is sure to be a conversation starter. You can vary the vinegar to suit your taste or color preference.

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Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
4 days 30 mins
Total Time:
4 days 55 mins
Servings:
6
Yield:
6 eggs

Ingredients

  • 6 large eggs

  • ½ medium onion, sliced

  • ½ cup balsamic vinegar

  • ½ cup water

  • 5 cloves garlic, crushed

  • 1 tablespoon white sugar

Directions

  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Transfer eggs to a bowl of cold water; peel when cool.

  2. Meanwhile, combine onion, balsamic vinegar, water, garlic, and sugar in a saucepan over high heat; bring to a boil. Remove from the heat and cool to room temperature, 30 to 45 minutes.

  3. Place peeled eggs in a glass jar and pour cooled vinegar mixture over top. Cover and refrigerate for at least 4 to 5 days before serving.

Editor's Note:

Nutrition data for this recipe includes the full amount of vinegar mixture. The actual amount will vary.

Nutrition Facts (per serving)

100 Calories
5g Fat
7g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 100
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 186mg 62%
Sodium 76mg 3%
Total Carbohydrate 7g 3%
Dietary Fiber 0g 1%
Total Sugars 6g
Protein 7g
Vitamin C 2mg 8%
Calcium 39mg 3%
Iron 1mg 6%
Potassium 106mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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