Ingredients2 d 55 m servings 80 cals
- 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.
- 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.
- Pour mixture over eggs; cover and refrigerate for 2 to 3 days.
Per Serving: 80 calories; 5 g fat; 2.6 g carbohydrates; 6.3 g protein; 186 mg cholesterol; 264 mg sodium. Full nutrition
ReviewsRead all reviews 4
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...
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...