German-Style Pickled Eggs Recipe
German-Style Pickled Eggs Recipe photo by Taste of Home

German-Style Pickled Eggs Recipe

Publisher Photo
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. —Marjorie Hennig, Green Valley, Arizona
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12 servings

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

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.

Directions

  1. In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Cool completely. Place onions and eggs in a large jar; add enough vinegar mixture to completely cover. Cover and refrigerate at least 8 hours or overnight. Use a clean spoon each time you remove eggs for serving. Refrigerate up to 1 week. Yield: 12 servings.
Originally published as German-Style Pickled Eggs in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p173

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.

Reviews for German-Style Pickled Eggs

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 6, 2014

"these are the first pickled eggs I have ever tasted or made, so I did not really know what to expect. They are very easy, and I think would also be great sliced on a salad, or tea sandwiches. I think that next time I may kick up the spice a wee bit, perhaps add a bit of red pepper flakes. My cloves were not the freshest, so that could be the reason they were more mild than expected."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT