New this month
Get the Allrecipes magazine

Lance's Balsamic Pickled Eggs

Lanceb33

"A great (but secret) recipe for pickled eggs based upon the tradition of bluenose recipes for pickled ears from frost-bitten travelers who, due to frostbite, have lost their ears and donated them to a local Alaskan bar/pub in the area as a gag, but still available to this day (03/04/2009) as an edible bar treat to those in the know. Don't worry, these are just pickled eggs with some East Tennessee (Cocke County) tradition added. Note: These can provide for a very foul smell from the consumer, so, provider beware!!!"
Added to shopping list. Go to shopping list.

Ingredients

4 d 1 h 10 m servings 109 cals
Original recipe yields 24 servings (24 eggs)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Place the eggs into a large pot cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat; remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water and cool completely under cold running water; peel and place in a glass jar large enough to hold them.
  2. Combine the onions, balsamic vinegar, water, sugar, garlic, peppercorns, beet juice, and cayenne chiles in a deep saucepan over high heat; bring to a boil and immediately remove from heat. Allow the mixture to cool to room temperature. Pour into the glass jar with the eggs. Seal the jar with the lid. Refrigerate 4 to 5 days before serving.

Footnotes

  • Cook's Note
  • For24 eggs, I use the juice from one 12 ounce can of red beets and reserve the drained beets for another use.

Nutrition Facts


Per Serving: 109 calories; 5.1 g fat; 9.6 g carbohydrates; 7 g protein; 185 mg cholesterol; 167 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

OK, sounds like a five star exercise, but from faraway Australia, I am unsure whether to peel the eggs or not after cooling, any advice gratefully received. How long would they be expected to ke...

YUM! i have been waiting for a pickled egg recipe, thanks for the post! i havent tried it yet, but as soon as i do, i will post my review. thanks again!

Did not have the "pickled" taste I was looking for. I didn't think making the whole reciipe before confirming it's success made sense, so I quartered it but followed it to the "T." I won't use ...

There wasn't near enough pickle flavor. I also ended up with double the liquid than I needed and baslamic vinegar is way too expensive to waste like that.The beet and vinegar flavors work nicely...