Pickled Eggs

Serves 6
Time 2 hrs 40 min
Pickled Eggs

Soaking peeled, hard-cooked eggs in a simple pickling solution for a couple of days creates a unique treat that’s great for chopping into a salad, slicing for a sandwich or just for extra delicious snacking. If you’d like to make a dozen eggs, simply double the brine.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    6eggs
    1 cuprice vinegar
    1/4 cupsugar
    1 1/2 teaspoonsallspice berries
    1 teaspoonblack peppercorns
    1 teaspoonmustard seeds
    2bay leaves

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Method

Arrange unshelled large eggs in a pot that is wide enough to allow for a single layer. 


Cover eggs by 1 inch with cool water. 


Over medium-high heat, bring water just to a boil. 


Remove the pot from the heat, cover with a snug lid and set aside for 12 minutes.


Using a slotted spoon, transfer eggs to a bowl of ice water, stirring gently to cool them down. 


Once cooled, pat eggs dry and store in the refrigerator until ready to use, or peel immediately. Place in a large sealable jar or bowl.


Meanwhile, in a medium saucepan, combine vinegar, 1 cup water, sugar, allspice, peppercorns, mustard seeds and bay leaves, and bring to a boil. Boil 5 minutes.


Remove pickling mixture from heat, and while hot, add to the container of peeled eggs. 


Cover and refrigerate at least 2 days or up to 1 week (the longer eggs soak in the mixture, the more pickled flavor will intensify).

Nutritional Info

Serving Size

1 egg

Calories

70

Total Fat

5g

Saturated Fat

1.5g

Cholesterol

185mg

Sodium

70mg

Total Carbohydrate

1g

Dietary Fiber

0g

Total Sugars

1g

Protein

6g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.