Pickled eggs are great served whole or in slices. They're perfect for salads and appetizer trays. The longer the eggs stand before serving, the stronger the vinegar flavor will be.

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
1 day
total:
1 day
Servings:
12
Yield:
12 pickled 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 cheesecloth, loosely wrap cloves, ginger root, black peppercorns and bay leaf. Place in a medium saucepan with distilled white vinegar, water and salt. Bring to a boil and continue boiling 10 minutes. Discard wrapped spices.

  • Place eggs in sterile containers. Cover with the hot vinegar mixture. Seal containers. Chill in the refrigerator at least 2 days before serving.

Nutrition Facts

76 calories; protein 6.4g 13% DV; carbohydrates 1.1g; fat 5g 8% DV; cholesterol 186mg 62% DV; sodium 460.3mg 18% DV. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/09/2008
I really liked this recipe and gave it to my brother who likes to deer hunt with his friends to take with them when hunting. I like the idea of keeping eggs when my yard chicken in the spring over abundance of eggs I used it in chicken salad tuna salad egg salad and potato salad. I like the tart taste they give to the salads. Thanks Read More
(26)

Most helpful critical review

Rating: 3 stars
05/25/2006
I like picked eggs but these are super sour (this is coming from a vinegar lover)! I was trying to find a recipe that tastes like store-bought picked eggs this isn't it. Read More
(54)
14 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
05/24/2006
I like picked eggs but these are super sour (this is coming from a vinegar lover)! I was trying to find a recipe that tastes like store-bought picked eggs this isn't it. Read More
(54)
Rating: 1 stars
07/18/2008
The recipe has far to much vinegar. When I was making the recipe I was surprised the eggs did not want to separate Read More
(33)
Rating: 5 stars
09/09/2008
I really liked this recipe and gave it to my brother who likes to deer hunt with his friends to take with them when hunting. I like the idea of keeping eggs when my yard chicken in the spring over abundance of eggs I used it in chicken salad tuna salad egg salad and potato salad. I like the tart taste they give to the salads. Thanks Read More
(26)
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Rating: 3 stars
02/04/2010
I'm wondering if the poster left out the water by accident...? I would add about 1 3/4 - 2 cups of water to the recipe. The mix of spices make for a nice flavour. Read More
(16)
Rating: 5 stars
11/06/2009
These are the absolute BEST pickled eggs I have ever had. They are very strong however - so you have to like them that way. I did not have ginger but used the rest of the recipe as directed. WOW. I am going to make this my ONLY pickled egg recipe. Read More
(12)
Rating: 4 stars
11/05/2010
To me these tasted like the standard pickled eggs you get in the big jars on the counter tops of any Mom and Pop store in our area. They are good. Read More
(10)
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Rating: 5 stars
01/06/2012
This recipe makes a really good pickled egg.....nice and vinegary just the way they should be. Read More
(5)
Rating: 4 stars
01/22/2014
As a newbie in the cooking world found these delicious and easy to make. Thank you Read More
(4)
Rating: 5 stars
05/22/2015
I've tried dozens of pickled eggs recipes (including most of the ones on allrecipes) and this one is perfect. If you haven't made or tried pickled eggs before this is a great place to start. It's a very standard recipe and very flavorful. It's what I think of when I think of pickled eggs (could be bc my family is from Quebec!). I love the use of fresh ginger. The brine has a sort of pickling spice flavor but better. This is not too vinegary at all. I ate an egg the next morning and it was already delicious. If you want even more flavor leave the ginger and other spices in the jar instead of using the cheesecloth. Read More
(2)
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