German-Style Pickled Eggs Recipe

3.5 3 6
German-Style Pickled Eggs Recipe
German-Style Pickled Eggs Recipe photo by Taste of Home
Publisher Photo

German-Style Pickled Eggs Recipe

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3.5 3 6
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling

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-boiled large eggs, peeled

Directions

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

  • 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-boiled large eggs, peeled
  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

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Reviews forGerman-Style Pickled Eggs

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belle696 User ID: 3911745 256392
Reviewed Nov. 4, 2016

"did not like the taste to pickled"

MY REVIEW
Patrica390 User ID: 843063 255805
Reviewed Oct. 23, 2016

"I have made these for Oktoberfest parties. My family requests them at other times. They are quite good! easy to prepare."

MY REVIEW
misscoffeepot User ID: 7519492 65970
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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