Pickled Eggs III Recipe - Allrecipes.com
Pickled Eggs III Recipe
  • READY IN 2+ days

Pickled Eggs III

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"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    2 days 55 mins


  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.
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Reviews More Reviews

Jul 20, 2011

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 the ingredients to accomendate covering 12 boiled eggs in pickling sauce, doesn't cut it. if you look at the photo of Chef Luigi and the eggs in the container, you will see eggs don't have enough covereage. So solution is, double all ingredients except the eggs and you will have eggs that get properly seasoned all the way around. But to say the least, hubby liked it very much. I made them for him, I tasted the yolk and it reminded me of mustard. But I like mustard so it was good for me. And being the 1st time pickling eggs, I think the recipe was rather simple and quite at putting it all together. I will say, no where could I find tarragon vinegar, so it resulted in me following McCormkins label and adding try tarragon to a pint of white distilled vinegar and I let it set for 3 days before using it to make this recipe. I don't think I'd do anything different other then doubling the batch for this recipe to cover the 12 eggs.

Nov 20, 2006

great recipe


3 Ratings

Aug 02, 2014

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 what I had on hand. I used this recipe for a guide and with out it I would not have had really good first time picked eggs. I am sure thar if I had all the required ingredients and did not make so many substitutions I would have had GREAT first making pickled eggs instead of just really good. I only had distilled vinegar so I used that. I did not have celery seed so I used caraway seed instead and I added three sprigs of fresh dill weed to the mix and boiled, then simmered and cooled as directed. They turned out rather well that way.


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  • Calories
  • 80 kcal
  • 4%
  • Carbohydrates
  • 2.6 g
  • < 1%
  • Cholesterol
  • 186 mg
  • 62%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 264 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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