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Pickled Eggs

 Pickled Eggs
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
12 ServingsPrep: 20 min. + chilling


  • 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


  • 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.