Recipe by TERRYLEE51
"This pickled egg recipe is one that my Dad has made for years. It takes 5 days before they are ready to eat, but they are well worth the wait!"
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1 (15 ounce) can
This is a great recipe I've been making for years & years. The son-in-law always wants a couple jars all to himself! The only difference I have is I add a couple of whole pepperoncinis (or jalapeno peppers) in the bottom of the container 1st. Let the container sit in the refrigerator for the full 5 days to kick up the heat...
These were terrible! Definietly not like any of the ones that I have ever had before. I even added extra vinegar like others had suggested and that did not help at all. I will still keep searching for the ones like I remember.
For years I have been eating at a LA landmark called Phillipe's. They have excellent pickled eggs. Today was day 5. These pickled eggs are as close as I've tasted to Phillipe's. So very good! I too would add just a bit more vinegar. Thank you for sharing! So easy to make, but so hard to wait!
My son absolutely loves these pickled eggs--which really surprised me because he is a picky eater. I didn't change a thing, I thought they were perfect just the way they were. I will always be making my pickled eggs this way from now on.
my daughter loves this recipe. and it is so easy for her to make.
I'll admit it - I don't like pickled eggs. But I made these over New Years to enter into a pickled egg contest. Mine was the only one made with beets. Everyone admitted they were "real purty", but they didn't like them. I guess if you don't like pickled beets, you won't like these eggs. However, the beets in this recipe were the best pickled beets I've ever made so this goes in my recipe box for that reason alone. Thanks, Terry!
This is an awesome recipe for pickled eggs. They take awhile to "cure" in the refrigerator so one must be patient. But, the payoff is great. The color is fun and the cinnamon adds a real twist to the pickling mixture. These eggs are a wonderful addition to a green salad.
My mother always used pickled beets for her eggs, so their tang depended on how these were made. However if you don't like beets, you might want to try your favorite dill pickle.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 131
** Calories from Fat: 46
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