Recipe by bd.weld
"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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1 (12 ounce) jar
hot yellow peppers with brine
1 1/2 cups
white wine vinegar
pickling spice (such as McCormick®)
hard-boiled eggs, peeled
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.
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!
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!
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!
Poppa picked a peck of pickled eggs. Sorry, been saying that in my head since I put this recipe together 6 days ago! These eggs are A-1! What fun to put together. I couldn't find the hot yellow peppers so I used hot pepper rings. I didn't find the end result too spicy and I must add that I do not like tumeric so I was nervous using it but I found that it blended well with the other flavours. I did enjoy the brine very much and found another way to use it in a Canadian Caesar recipe on this site. I just used a splash. The drink actually pairs very well with this snack. http://allrecipes.com/recipe/classic-canadian-caesar/detail.aspx Thanks b.d.weld for sharing your recipe!
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!
Thank you everyone for the great reviews. Just wanted to let everyone know that the brine in this recipe will work with a dozen eggs.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Popa's Pickled Eggs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 52
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