German-Style Pickled Eggs Recipe

German-Style Pickled Eggs Recipe photo by Taste of Home

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I make them these deviled eggs and refrigerate them in a glass gallon jar for my husband to sell at his tavern. The customers love them! I found the recipe in an old cookbook years ago.

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German-Style Pickled Eggs Recipe

Prep: 20 min. + chilling

Yield: 12 Servings

10 10 20

Ingredients

2 cups cider vinegar
1 cup sugar
1/2 cup water
2 tablespoons prepared mustard
1 tablespoon salt
1 tablespoon celery seed
1 tablespoon mustard seed
6 whole cloves
2 medium onions, thinly sliced
12 hard-cooked eggs, peeled

Directions

In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool completely. Place onions and eggs in a large jar; add enough vinegar mixture to completely cover. Cover and refrigerate for at least 8 hours or overnight. Use a clean spoon each time you remove eggs for serving. May be refrigerated for up to 1 week. Yield: 12 servings.

Nutritional Facts 1 serving (1 each) equals 166 calories, 6 g fat (2 g saturated fat), 212 mg cholesterol, 682 mg sodium, 23 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as German-Style Pickled Eggs in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p173