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This is a perfect recipe to use already prepared hard-boiled egg. They would be great for a brunch or springtime luncheon.—American Egg Board, Linda Braun, Park Ridge, Illinois
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 92 calories, 5 g fat (2 g saturated fat), 212 mg cholesterol, 259 mg sodium, 4 g carbohydrate, trace fiber, 7 g protein.
Originally published as Pickled Eggs in Country Woman March/April 1997, p41
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Reviewed on May. 25, 2012 by SMQMC
This is one of our favorite Easter recipes. The only changes in my recipe make it very colorful for Easter; I add a can of sliced beets (you don't eat them), and they dye the eggs a beautiful rose/magenta shade. Once you slice them the color is gorgeous! It takes about three to four days to dye all the way through the white, so make them ahead of time! Yes, you can keep them that long in the refrigerator and even longer. I use a LARGE jar and put them all in at once. I also add a little more sugar and don't add curry powder. This recipe was handed down to me from my mother and I'm 74 now, so it's an old recipe. You can also make the egg halves into "Deviled Eggs." Mmmmm, good!
Reviewed on Oct. 16, 2010 by chipchip70
eggcelent!! i added 1 tsp diced garlic
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