Pickled Eggs from Egg Farmers of Ontario

Pickled Eggs from Egg Farmers of Ontario

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"These hard-boiled eggs are pickled in a spicy solution containing fresh gingerroot, mustard seeds, and bay leaf."
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22 m servings 81 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 81 kcal
  • 4%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 212 mg
  • 71%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place vinegar, water, gingerroot, salt, mustard seed, peppercorns and bay leaf in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 5 minutes.
  2. Remove from heat and let solution cool to room temperature.
  3. Place eggs in a sealable jar. Pour enough vinegar solution over the eggs to cover them. Close jar with lid.
  4. Refrigerate for at least two days before serving.


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These were tasty! I'm quite the pickled egg addict (perfect snack!) and have made dozens of recipes. This is a good all-around basic recipe that everyone will like. The ginger adds just a subtle...

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