Reviewed: Oct. 15, 2009

This is my second time making them, perfect. I even applied the recipe to okra, we'll see...I have to pace myself, two a day!

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a33erock

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Reviewed: Aug. 20, 2009

Good, pretty easy, but not what I expected and actually somewhat of a letdown.

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Furches

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Reviewed: Jul. 15, 2009

these were ok

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baylesjeremy

Cooking Level: Expert

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Reviewed: Jul. 9, 2009

I didn't try these but my husband and his friends love them.

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Sarah_MT

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Reviewed: Jun. 6, 2009

Love these! I suspect the choice of pickling spice you use will make all the difference. I love Penzeys brand. I halved the recipe to try it. I needed to add more vinegar to cover the eggs, but otherwise kept to the recipe. It was almost a week before I tried one. SCORE! I think I'd like some heat to these and next time will add hot pepper flakes. These will be in my fridge most, if not all, of the time. Will be great in salads!

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cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 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 (approx 1t each). I also substitute part of the white vinegar for rice vinegar. I find this adds a touch of sweetness. I usually marinate for at least a week. *For the person who's eggs turned brown - maybe you used balsamic vinegar? It isn't the same as white vinegar.

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Iceblink

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Reviewed: May 22, 2009

I followed the recipe exactly. They tasted OK, nothing special.

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JohnC

Home Town: Anaheim, California, USA

Living In: Mission Viejo, California, USA

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Reviewed: May 14, 2009

I made these and thought they were a little too sour for me, so I added 1/4 cup sugar and they were AWESOME! Taking a bunch on our camping trip, with and without the sugar to see what people like.

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lizpiz

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Reviewed: May 13, 2009

This recipe is excellent I can not go without having a nice supply Thanx ;-)

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Steve

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Reviewed: May 10, 2009

Good! Awesome!

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nikkoblam

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Big Bend, Wisconsin, USA

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Reviewed: Apr. 5, 2009

These are very, very good. I have tried to improve several different ways but keep coming back to this recipe. The only thing I do consistently now is add a few sliced jalapenos and some crushed red pepper.

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FLAVALK

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Orlando, Florida, USA

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Reviewed: Mar. 15, 2009

Was a hit with my husband. He said they was even better than his brother's pickled eggs and suggested I give him the recipe.

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DEBHODNY

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Reviewed: Mar. 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 recipe I've ever seen with all 5* reviews. I made these are Thursday, and I followed the measurements & instructions EXACTLY. By the end of the first day, the eggs were all a mottled brown color... very unappetizing. When I tried one tonight, it was awful. I've never made pickled eggs before, but when I buy them, they retain a bright white color. I am so disappointed that 1 dozen eggs were wasted. Given the spectacular results others have had, I would like to try again. *Update: Thanks for your feedback, the answer is no, I did not use balsamic vinegar-- I do know how to read, thanks.

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sarahxbee

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 17, 2009

My husband gave this recipe a full 5 star!!! Thanks for the recipe!!

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Shawna

Cooking Level: Intermediate

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Reviewed: Dec. 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 people like the Pennsylvania version better. This was at a party of guests who hadn't had pickled eggs before (same verdict when I made them both for my family). These are delicious, easy, and cheap. My roomate likes to slice them up to add to sandwiches. A couple times I've run out of pickling spice and had to make do with just bay leaves, pepper, and cloves. It came out fine. I also haven't noticed a difference between leaving them over night and eating them or leaving them for 3 days and eating them. The heat is enough to soak the marinade through the egg white. Also, for those who don't have pickling jars and are using a bowl you should at least double the marinade in order to completely cover the eggs and onions.

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Aidan

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Reviewed: Nov. 25, 2008

I made these for my husband to take hunting...he and his friends gobbled them up! I don't even think they waited the 3 days for them to marinate! But he requested more as soon as he got home! Very good recipe!

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SBRANDER

Cooking Level: Intermediate

Living In: St. Ignatius, Montana, USA

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Reviewed: Nov. 18, 2008

My husband and his co-workers just loved these! I got requests for them all summer long. I have to be honest and admit that I wouldn't even try one. But if DH is happy, I'm happy!

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