Pickled Eggs make a flavorful snack with hard-boiled eggs prepared in a homemade brine. Follow this recipe for classic or beet-pickled eggs.
Pickled Eggs make a healthy snack or Appetizer that you can serve in a variety of ways. Try Pickled Turnips and Pickled Red Onions for similar, easy recipes packed with flavor.
Sabrina’s Pickled Eggs (2 Ways) Recipe
Pickling is a great way to infuse food with an amazing tangy flavor, and with this Pickled Eggs recipe, it makes it so simple. They taste fantastic added over avocado toast or on a Chicken Salad Sandwich. Add them to Cobb Salad or Southwestern Salad to give some extra zing to your meal. You can make them the standard way, but I’ve also included a version with beets that gives the eggs a beautiful rosy hue. I’ve got tips and variations listed below, so you can personalize your pickling process!
Recipe Card
Ingredients
Pickled Eggs:
- 12 large eggs
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 teaspoon black peppercorns
- 2 whole cloves
- 1 bay leaf , crushed
- 1/2 teaspoon crushed red pepper flakes
Beet Pickled Eggs:
- ingredients above
- 1 beet , cooked, peeled and sliced
Instructions
- Fill a large pot with room temperature water.
- Add the eggs carefully and turn heat on to high.
- Bring to a full rolling boil, then turn off the heat.
- Let eggs sit for 12 minutes.
- Remove from the water when desired and place into ice water and let cool for 10 minutes.
- Peel by gently breaking egg shell against counter and rolling the egg against it. This will prevent the egg shells from digging into the egg whites.
- Add eggs to a large jar.
- Add vinegar, water, sugar, salt, black peppercorns, cloves, bay leaf and crushed red pepper flakes to a medium saucepan and bring to a boil.
- Pour over the eggs and let sit to room temperature.
- Close jar and refrigerate for 48 hours before serving.
Beet Pickled Eggs:
- Follow recipe above, add beet to jar with hard boiled eggs.
Nutrition
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Chef’s Note
Remember, you can adjust the flavor of your eggs quite easily by swapping out the spices in the recipe according to your own personal taste. Brine can be very versatile, and that’s what I love about pickling. Secondly, do not skip the ice bath. This stops the cooking time and helps loosen the cooked egg from the shell.
Table of contents
Can these be made ahead of time?
That’s what pickling is all about! The minimum time to make these ahead is 48 hours. But if you really want more depth in flavor, let them sit for at least a week before eating.
How to Store
- Store: Pickling eggs preserves them. Add the eggs and pickling liquid to a canning jar or another airtight container. Any airtight glass container is your best option for storage. You can keep them stored in the pickling solution for 3-4 months in the fridge. The tangy flavor from the pickling solution will get stronger the longer you store the eggs.
- Freeze: Do NOT freeze Pickled Eggs. instead, keep them refrigerated at all times.
Variations
- Seasonings: Enhance the flavor with delicious seasonings that you add to the pickling brine. Black pepper, mustard seeds, garlic cloves, smoked paprika, or a pinch of turmeric are all bold spices to add to your pickling spice mixture.
- Vinegar: You can also lightly alter the flavor depending on what type of vinegar you select. Instead of white vinegar, try using apple cider vinegar, rice wine vinegar, or malt vinegar.
- Onion: Instead of adding beets, you could make a vinegar-onion mixture to pickle the eggs. Use red onion slices for a nice peppery flavor.
Related Recipes
I love this, such a nice way to switch up how I eat eggs on my diet! I’m not really into avocado tho, any ideas for what I could use instead for breakfast?
Happy to inspire new ways to enjoy breakfast. You could eat them on the side with some oatmeal, cheese grits, or put them on toast with breakfast sausage patties, I really like turkey sausage. Most come pre-cooked, and it can either be found in the meat section, or the aisle with cheese and deli meats, depending on the grocery store.