Best 4 Easy Pickled Eggs Recipes
Preserving eggs in a tangy brine solution, a practice dating back centuries, results in a delightful culinary treat known as pickled eggs. These delectable delicacies, often adorned with colorful spices and herbs, offer a symphony of flavors that tantalize the taste buds. Whether you're a seasoned aficionado or a curious newcomer, embarking on a pickled egg-making adventure can yield both culinary satisfaction and a sense of accomplishment. So, gather your ingredients, prepare your jars, and let's dive into the art of crafting easy pickled eggs, a delightful addition to any charcuterie board or party platter.
Check out the recipes below so you can choose the best recipe for yourself!
EASY PICKLED EGGS
Classic purple pickled eggs. This brings back such fond memories of every Easter and Christmas at my grandmothers. This is easiest recipe I know and we no longer do it any other way.
Provided by Robin
Categories Appetizers and Snacks Pickled Egg Recipes
Time P1DT12m
Yield 24
Number Of Ingredients 3
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool under cold running water. Once the eggs cool for a bit, roll the eggs back and forth on the counter to crush the shells, then return to the cold water for up to an hour. They will peel very easily then.
- Place the peeled eggs in a large bowl or large wide mouthed jar with a lid. Pour in the pickled beets and juice. Add onions if you are using. Let them set in the refrigerator for at least 24 hours - 2 days is best if you can wait that long. Turn jar or stir once or twice to be sure that the eggs are evenly colored. Slice eggs in half and arrange on a tray to serve.
Nutrition Facts : Calories 47.8 calories, Carbohydrate 3.2 g, Cholesterol 93 mg, Fat 2.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 0.8 g, Sodium 81.3 mg, Sugar 0.3 g
SUPER EASY PICKLED EGGS
Tasty pickled eggs that are easy to assemble in half an hour with only 4 ingredients! Learned from my friend Simone. They must be stored in the fridge at all times - this is not a canning recipe.
Provided by EGull
Categories Lunch/Snacks
Time 30m
Yield 12 eggs
Number Of Ingredients 4
Steps:
- Hard-boil the eggs (takes about 15 minutes) then drain and re-fill the pot with cold water.
- While the eggs are cooling, place remaining ingredients in a small sauce pan on high heat. Heat to low boil, then simmer on low heat for 3 minutes.
- While the pickling solution is simmering, peel the eggs and place in a 1 quart mason jar. Don't worry if an egg sticks above the jar rim slightly - they squish down.
- Pour the pickling solution into the jar. Since the eggs will float up to the top, make sure the jar is filled up to the rim with pickling solution to minimize air up there. If you don't have enough pickling solution, add 1 tablespoon of vinegar and 1 tablespoon of sugar until it is up to the rim.
- Set on counter to cool to room temperature, then label with the date and place in the refrigerator.
- Wait 2 weeks for the eggs to pickle thoroughly before eating. Keep them in the fridge and try to eat them within 2 months (after that they are still edible, but rubbery in texture).
EASY MUSTARD PICKLED EGGS
If you dig pickled eggs, give these a try. The food coloring is optional..... it just gives a more dramatic deep yellow color. Cook time is chilling time.
Provided by Parsley
Categories Lunch/Snacks
Time P2DT20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place the peeled eggs in a non-metal bowl or jar.
- In a saucepan over medium heat, mix together cider vinegar, sugar, onion, mustard powder, garlic powder, salt and food coloring (if using it). Bring just to a simmer.
- Pour over the eggs and allow to cool.
- Cover and chill for at least 48 hours to allow flavor to develop.
Nutrition Facts : Calories 199.6, Fat 6.1, SaturatedFat 1.7, Cholesterol 212, Sodium 209.9, Carbohydrate 27.6, Fiber 0.5, Sugar 26.1, Protein 7.1
EASY PICKLED EGGS
Make and share this Easy Pickled Eggs recipe from Food.com.
Provided by cathy england
Categories < 30 Mins
Time 30m
Yield 24 eggs or more
Number Of Ingredients 5
Steps:
- After eating all the pickles out of the jar, save pickle juice.
- Boil eggs and drain water off of them.
- Run cold water over them until they are cooled.
- Peel the eggs and drop them into the jar.
- Add the other ingredients and stir it into the jar.
- Put in the refrigerator and let them sit for about amonth or longer so they can marinate.
- Stir the ingredients every other day or so.
- These are really easy and quite yummy.
Tips:
- Use the freshest eggs possible for pickling. Older eggs may have a rubbery texture and won't absorb the flavors of the pickling brine as well. - Wash the eggs thoroughly before pickling them to remove any dirt or bacteria. - Use a variety of spices and herbs to flavor your pickled eggs. Some popular options include dill, garlic, mustard seeds, peppercorns, and red pepper flakes. - Experiment with different pickling liquids. You can use vinegar, brine, or even beet juice to pickle your eggs. - Let the pickled eggs rest for at least 2 weeks before eating them. This will give them time to develop their full flavor. - Store pickled eggs in the refrigerator for up to 3 months.Conclusion:
Pickled eggs are a delicious and versatile snack or appetizer. They're easy to make and can be flavored with a variety of spices and herbs. Pickled eggs are also a good source of protein and vitamins. So next time you're looking for a healthy and flavorful snack, give pickled eggs a try!
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