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My review
Emily's Pickled Eggs
Cheryl
"This wonderful picked egg recipe is quick and easy. Perfect for a nice gift, or just to have on hand for entertaining. Plan ahead though, they need to be refrigerated for at least 3 days before they're ready for eating."
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Ingredients
3 d 35 m servings 78 calsOriginal recipe yields 12 servings (12 eggs)
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- US
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Directions
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Prep
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Cook
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Ready In
- Place eggs in a large pot 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. Place the eggs into a 1 quart wide mouth jar.
- In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature, then refrigerate for 3 days before serving.
Nutrition Facts
Per Serving: 78 calories; 5 g fat; 1.8 g carbohydrates; 6.4 g protein; 186 mg cholesterol; 1031 mg sodium. Full nutrition
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Reviews
Read all reviews 8398 Ratings
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Most helpful positive review
1/7/2011
To those of you who are getting brown eggs and an off flavor, you need a different pickling spice. DO NOT use a pickling spice that contains clove or the eggs will turn brown and the clove will ...
Most helpful critical review
3/1/2009
I hate to be the voice of dissent, but these did not work for me. I was certain this was a "sure thing" given the simple ingredients and instructions, and the fact that it's about the only reci...
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3/1/2009
I hate to be the voice of dissent, but these did not work for me. I was certain this was a "sure thing" given the simple ingredients and instructions, and the fact that it's about the only reci...
1/7/2011
To those of you who are getting brown eggs and an off flavor, you need a different pickling spice. DO NOT use a pickling spice that contains clove or the eggs will turn brown and the clove will ...
12/17/2008
This recipe rules. I made these alongside the Pennsylvania version (the one with beets) to see which kind I liked better. I had a tough time deciding and leaned a little towards these, but most ...
6/2/2009
I've made these a couple times now, and they are great. I do have to increase the brine to cover the eggs. I also add a couple garlic cloves, a red chili pepper, and mustard and dill seeds (appr...
1/11/2011
Good tasting basic pickled egg..... the only thing I might consider changing is removing the clove from the pickling spice... that might be the overwhelming flavor I taste... I should have liste...
6/4/2008
These are sooo GOOD! I make them all the time...my father loves them too. BEST PICKELED EGGS EVER!!!(but i do add a bay leaf to mine)
2/29/2008
Very simple to make & these are some of the best. I love the onions & am going to make a jar of pickled onions using this recipe.
10/7/2011
These were good but a bit mild for my taste. Whenever I finish a jar of pickled beets or jalapeno rings I pack it with eggs. The jalapeno ring juice makes great, snappy ones but the ones made ...
3/29/2011
This was my first time making and eating pickled eggs, but it was easy and pretty tasty. I bought a 1 quart jar, but only 10 eggs fit (and even then, they were squished to make fit), and only a...