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Pickled Eggs III

Rated as 4.6 out of 5 Stars

"Use this recipe as a last minute side dish. These lightly spiced pickled eggs are always a treat, especially served with breads and cheeses."
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2 d 55 m servings 80
Original recipe yields 12 servings


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  1. Place eggs in a large 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.
  2. In a medium saucepan over medium heat, mix the tarragon vinegar, water, sugar, salt, celery seed, garlic and bay leaves. Bring to a boil, then simmer 30 minutes. Set aside to cool.
  3. Pour mixture over eggs; cover and refrigerate for 2 to 3 days.

Nutrition Facts

Per Serving: 80 calories; 5 2.6 6.3 186 264 Full nutrition

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Read all reviews 4
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The only thing really wrong with this recipe is not the 1st ingredient on the list, it's the rest. In all hindsight, it's a really tasty recipe. The biggest problem I found was that amounts of t...

great recipe

Giving 5 stars because I used this recipe to guide me to make my first ever pickled eggs, and to take stars or give a bad review is not fair when I had to make so many substitutions based on wha...

In my opinion this is one of the best pickled eggs recipe. My family and friends loved them. Very easy to make and only takes 3-4 days to pickle. I could not find tarragon vinegar so I just used...