Pickled Eggs III

Pickled Eggs III

3
Honda 0

"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

2 d 55 m servings 80 cals
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Original recipe yields 12 servings

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Nutrition

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

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.

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Directions

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  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.

Reviews

3

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 t...

great recipe

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 wha...