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German-Style Pickled Eggs Recipe

German-Style Pickled Eggs Recipe

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 YIELD: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

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.

Nutritional Facts

1 each: 166 calories, 6g fat (2g saturated fat), 212mg cholesterol, 682mg sodium, 23g carbohydrate (21g sugars, 1g fiber), 7g protein

Reviews for German-Style Pickled Eggs

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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."

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