Balsamic Pickled Eggs Recipe -
Balsamic Pickled Eggs Recipe
  • READY IN 4+ days

Balsamic Pickled Eggs

Recipe by  

"These are a great snack or appetizer. They are brownish in color, so if you serve them to guests they are sure to be a conversation starter! You can vary the vinegar to suit your taste or color preference!"

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Ingredients Edit and Save

Original recipe makes 6 eggs Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    4 days 20 mins


  1. Place eggs in a 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. Place the onion, balsamic, water, sugar, and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature. Place the eggs in a glass jar, and the vinegar over top. Cover, and refrigerate for 4 to 5 days before serving; the longer the better!
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Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2008

I really enjoyed this recipe. I was looking for a different pickled egg recipe and this was it. I was surprised by the strong garlic after taste. I think the quality of balsamic vinegar makes a difference in the overall taste. I will definitely make this again.

Most Helpful Critical Review
Sep 29, 2008

Sorry, I hate to do this but these were not good. I grew up on pickled eggs (jar of beets, apple cider vinegar, and sugar) but this time I decided to do something different and use this recipe. I used 18 eggs since I love pickled eggs. There is a bitter coffee aftertaste to these. I will stick to pickled beet eggs.

Jun 17, 2007

I think the completely brown-colored egg is a bit overpowering (visually)for an otherwise nice way to make pickled hard-boiled eggs. A thought: Keep the shell on, but crackle the shell, then place the [shell-on egg] into the liquid. Leave it for a day, or maybe two, then peel it. You should have a wonderfully marble-effect egg.

Jan 31, 2011

I loved the flavor of these eggs! I think the key is you have to really like balsamic vinegar. These eggs do not taste like traditional pickled eggs. The egg prep really depends on the eggs you use.... We use nest fresh eggs and the trick is to place eggs in cold water with1/8 cup salt per qt. Of water.... Bring to full boil...remove from heat... Cover and let set for 17 eggs in to ice cold water until chilled. This way the eggs are cooked through and pop right out of the shell. Yummy thank for sharing the recipe!

Aug 09, 2006

These pickled eggs are not bad but not quite what I was looking for. My son loves pickled eggs but he did not like the little sweetness in these, I would probable leave the sugar out. The color is also very intimidating; if you can get past that it’s not a bad egg.

Aug 09, 2007

This is our favorite pickled egg recipe. Just sweet enough and different than your standard pickled egg. We don't use the onion, just a preference, and they come out great.

Jan 27, 2011

honestly i loved the flavor! It's the egg preping that did not work. These eggs were only half cooked. I advise to fully boil the egg before aging. I questioned it before I made them, but wanted to follow the recipe exactly. If you like a sunny side up pickled egg..more power to ya! 3stars for flavor!!!!

Apr 17, 2009

The best pickled eggs my boyfriend has ever had...we are on our second batch..


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  • Calories
  • 100 kcal
  • 5%
  • Carbohydrates
  • 7.2 g
  • 2%
  • Cholesterol
  • 186 mg
  • 62%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 76 mg
  • 3%

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

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