Rating: 4 stars
88 Ratings
  • 5 star values: 46
  • 4 star values: 21
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 6

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 23 hrs 10 mins
total:
1 week 23 hrs 40 mins
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; carbohydrates 0.7g; fat 5.8g; cholesterol 215.8mg; sodium 82.1mg. Full Nutrition
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