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Pickled Eggs Recipe

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

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Pickled Eggs Recipe

Prep: 20 min. + chilling

Yield: 12 Servings

20 20

Ingredients

2 cups white vinegar
1 medium onion, thinly sliced
2 tablespoons sugar
2 teaspoons mixed pickling spices
2 teaspoons curry powder
1 teaspoon salt
12 hard-cooked eggs, peeled

Directions

In a medium saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until onion is tender, about 5 minutes.
Place six eggs each in two 1-qt. jars with tight-fitting lids. Pour half of the hot vinegar mixture into each jar; cover with lids. Refrigerate several hours or overnight. Yield: 1 dozen.

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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Pickled Eggs

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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!