Popa's Pickled Eggs Recipe - Allrecipes.com
Popa's Pickled Eggs Recipe
  • READY IN 2+ days

Popa's Pickled Eggs

Recipe by  

"These simple to make pickled eggs are a great snack along with pretzels. For hotter eggs pierce the yellow chili peppers with a sharp knife and/or add other hot peppers."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • READY IN

    2 days 10 mins

Directions

  1. Stir peppers and brine, water, vinegar, pickling spice, sugar, salt, and turmeric together in a 1/2 gallon mason jar or container. Add eggs to pepper mixture and seal container. Refrigerate for at least 2 days.
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Reviews More Reviews

Most Helpful Positive Review
Oct 26, 2013

Delicious eggs. I ended up using jarred jalapenos since I couldn't find the specified jarred chili peppers. The turmeric really is what flavors these eggs and surprisingly the jalapenos didn't add too much heat. I also made a potato salad with the eggs and it stepped the salad up two notches. It took about a week until I could really taste the flavoring in my eggs.

 
Most Helpful Critical Review
Apr 30, 2014

While my husband thought these pickled eggs were ok, I on the other hand did not like them.

 

21 Ratings

Oct 26, 2013

Woah, these are DELICIOUS, so simple to make and we LOVE the color of them! I've tried another pickled egg recipe before, and I didn't care for them, so I was definitely skeptical of these...To my surprise and delight, these were yummy! Loved the spicy kick and the flavor that the eggs had. I could totally see using these in a salad (though they are great eaten on their own). I made a jar for my dad too, so I'm curious to see what he thinks of them, and I can't wait for hubby to get home to try these... I know he's gonna love them! Thanks for sharing another GREAT recipe, Brian! :) UPDATE: My dad raved over these and hubby and the little guy absolutely LOVED them! Hubby wants me to make more and an extra batch for him to take to work for the guys...This recipe is a winner, Thanks again!

 
Apr 01, 2014

My husband has been asking me for years to find the "just right" pickled egg recipe. I've tried with miserable luck, that is until I tried bd's eggs at the Las Vegas Round Up! Hey, I carted the leftovers home (surprised that were any left!) to California and presented them to my husband, Randy. Bonanza! These were it! I've since made them many time, one dozen at a time. Great for my midafternoon snack or hubbie's cocktail hour appy. I like Marianne's idea for salads, sammies and deviled eggs. Well done, my friend!

 
Oct 25, 2013

This is a perfect pickled egg recipe! Just follow the directions! Don't change a thing! I used Mezzetta's Hot Chili Peppers. The longer they sit, the better they get! I first tasted these eggs at a party hosted for AR members at mauigirl's home in Las Vegas, and I kept telling my husband that he'd like them a lot! I wasn't wrong! We ate them plain, on salads, as deviled eggs, and in sandwiches. Thanks, bd.weld!

 
Mar 30, 2014

I've been meaning to review this recipe for a while. I love pickled eggs and grew up eating them, but I was used to more of a basic flavor with not much in the way of seasonings. When I saw this recipe I knew I had to try it. The first time I made this recipe I used whole mild pepperoncini peppers. They added a nice flavor to the eggs and I found the turmeric to be the predominant flavor. The second time I made the eggs, I used whole hot yellow chili peppers. These added a nice kick to the eggs and the turmeric wasn't as pronounced this time. Definitely some heat there, but not overpowering, but I like spicy. The turmeric adds a nice color throughout the eggs, while the white wine vinegar tones down the heat and brine flavor with it's sweetness. I tend to like my pickled eggs with more of a vinegar 'bite' (so I will probably use part white vinegar instead of all white wine vinegar), but that is just personal preference. These are delicious! Your end result will depend on which peppers you end up using, since they vary so much in flavor, and how long you let these sit before eating. A keeper!

 
Jul 29, 2014

Made for the PNW Round Up, these eggs were a hit! I didn't think I'd like them as I don't generally like hot foods. However, there is just something about these pickled eggs that I can't stay away from. I ate 3 in row. Yum! They're easy to make and really has a gourmet payoff! My two sons devoured the remainder of them (5 out of 24) after the Get-Together. I'll be making these again and again.

 
Dec 02, 2013

I'm a huge pickled anything fan and I wasn't disappointed in this recipe. Super easy to make and a good use for your eggs that are getting a little long on fresh. I did not vary a bit from the recipe except that I did a dozen eggs and used quart jars, 6 in each. Oh, and I've never ever seen white wine vinegar in my store, so I was forced to use red wine vinegar. The funny part to me was that even though I loved the eggs, I did not like the brine. Usually in these recipes, I love the brine so much that I can drink it. But that will not stop me from making this again. I think next time I will increase the vinegar and decrease the water so that I have an even more intensive pickled flavor in the eggs. Thanks bd for a great recipe!

 

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Nutrition

  • Calories
  • 99 kcal
  • 5%
  • Carbohydrates
  • 4.8 g
  • 2%
  • Cholesterol
  • 212 mg
  • 71%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 1359 mg
  • 54%

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

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