Emily's Pickled Eggs

Emily's Pickled Eggs

Cheryl

"This wonderful picked egg recipe is quick and easy. Perfect for a nice gift, or just to have on hand for entertaining. Plan ahead though, they need to be refrigerated for at least 3 days before they're ready for eating."
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Ingredients

3 d 35 m servings 78 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 78 kcal
  • 4%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 1031 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

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 pot 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. Place the eggs into a 1 quart wide mouth jar.
  2. In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature, then refrigerate for 3 days before serving.

Reviews

Read all reviews 65
  1. 79 Ratings

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Most helpful positive review

This recipe rules. I made these alongside the Pennsylvania version (the one with beets) to see which kind I liked better. I had a tough time deciding and leaned a little towards these, but most ...

Most helpful critical review

I hate to be the voice of dissent, but these did not work for me. I was certain this was a "sure thing" given the simple ingredients and instructions, and the fact that it's about the only reci...

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I hate to be the voice of dissent, but these did not work for me. I was certain this was a "sure thing" given the simple ingredients and instructions, and the fact that it's about the only reci...

This recipe rules. I made these alongside the Pennsylvania version (the one with beets) to see which kind I liked better. I had a tough time deciding and leaned a little towards these, but most ...

To those of you who are getting brown eggs and an off flavor, you need a different pickling spice. DO NOT use a pickling spice that contains clove or the eggs will turn brown and the clove will ...

I've made these a couple times now, and they are great. I do have to increase the brine to cover the eggs. I also add a couple garlic cloves, a red chili pepper, and mustard and dill seeds (appr...

Good tasting basic pickled egg..... the only thing I might consider changing is removing the clove from the pickling spice... that might be the overwhelming flavor I taste... I should have liste...

These are sooo GOOD! I make them all the time...my father loves them too. BEST PICKELED EGGS EVER!!!(but i do add a bay leaf to mine)

Very simple to make & these are some of the best. I love the onions & am going to make a jar of pickled onions using this recipe.

I made these for my husband to take hunting...he and his friends gobbled them up! I don't even think they waited the 3 days for them to marinate! But he requested more as soon as he got home! ...

These were good but a bit mild for my taste. Whenever I finish a jar of pickled beets or jalapeno rings I pack it with eggs. The jalapeno ring juice makes great, snappy ones but the ones made ...

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