I made these when I had my bar, and they were always a big hit. I made them in large batches because of the standing time, but have scaled the recipe for home use. Extra large eggs are boiled, then pickled in a simple brine solution. For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine.

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
1 week
total:
1 week
Servings:
12
Yield:
12 eggs
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a medium saucepan 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.

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  • In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.

  • Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

Nutrition Facts

85 calories; protein 7.3g 15% DV; carbohydrates 0.7g; fat 5.8g 9% DV; cholesterol 215.8mg 72% DV; sodium 82.1mg 3% DV. Full Nutrition

Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/19/2006
I made a few changes in this recipe which I think helped it a lot, and will make some more the next time I make it. I used cider vinegar instead of plain distilled, which made the eggs a nice light "tea" color. I also added about 2 teaspoons of salt and about 1/4 cup of sugar. Next time I'm going to increase the sugar to about 1/2 cup, will leave out the bay leaf (there's plenty of that in the pickling spice) and maybe add another clove or two of garlic. A good first effort for me at pickled eggs, and I'm enjoying them (hubby and daughter won't even get close!) :o)! Read More
(580)

Most helpful critical review

Rating: 3 stars
11/29/2010
This recipe isn't what I thought it would be. I will try other recipes. Read More
(6)
88 Ratings
  • 5 star values: 46
  • 4 star values: 21
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 6
Rating: 5 stars
03/19/2006
I made a few changes in this recipe which I think helped it a lot, and will make some more the next time I make it. I used cider vinegar instead of plain distilled, which made the eggs a nice light "tea" color. I also added about 2 teaspoons of salt and about 1/4 cup of sugar. Next time I'm going to increase the sugar to about 1/2 cup, will leave out the bay leaf (there's plenty of that in the pickling spice) and maybe add another clove or two of garlic. A good first effort for me at pickled eggs, and I'm enjoying them (hubby and daughter won't even get close!) :o)! Read More
(580)
Rating: 5 stars
01/25/2004
Rave reviews from the Tudor feast I did this for, for 60 people. As I forgot to pick up the Pickling spices at Penseys, I made up my own using the same usual ingredients. Packed it in a huge mason jar, sealed it and left in the cold garage for a week. And because I am lazy, I used the minced garlic in a jar (the wet stuff from the produce section) Worked excellent! I will definitely use this recipe again! Read More
(212)
Rating: 5 stars
01/25/2004
have been looking for this recipe for awhile. Had it and lost it. Try cooking the ingredents with sliced beets and the pickeling spices. Pour the hot mixture over the eggs and refridgerate. Can be eaten the next day. Delicious!!!!!!!!!!! Read More
(186)
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Rating: 5 stars
01/25/2004
I absolutely love these eggs, I follow the recipe adding just a little more water and leave them set for 8-10 days...everyone I've given them to liked them as well. They are great with beer! Read More
(81)
Rating: 5 stars
08/12/2008
My southern boyfriend made these eggs exactly as the recipe says. He said "They are just like mom used to make." Read More
(72)
Rating: 5 stars
06/19/2008
I finally made these and was not disappointed! Exactly the flavour I was looking for thank you! Followed another reviewer's suggestion and added 1/2 tsp crushed red chili flakes. Enjoy with a cold beer! Read More
(41)
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Rating: 5 stars
04/25/2011
I had never made pickled eggs before so when I found this recipe without beets (my husband HATES them) I said a little prayer that these would be good. I needn't have worried. He sneaked an egg out of the first batch before they were ready and informed me that I had better be planning another batch. He shared a fully-aged jar with a neighbor and word spread. I have people wanting to pay me for these because they're so good (but I don't charge). We think they're better than the ones we can get in the supermarket. Thank you so much! Read More
(32)
Rating: 5 stars
03/21/2007
The was really easy to make and delicious! I used canned quail eggs instead if regular eggs (I bought them in Chinatown) they taste the same as hard boiled eggs but are tiny. I made several jarfuls for my family members and couldn't keep up with the requests for more! They make great exotic deli gifts. Thank you for sharing! Read More
(26)
Rating: 5 stars
03/29/2005
This is the easiest pickled egg recipe ever! So easy and quick. I cannot wait for a week until they are ready to eat! Read More
(23)
Rating: 3 stars
11/29/2010
This recipe isn't what I thought it would be. I will try other recipes. Read More
(6)