Emily’s Tangy Pickled Eggs

1. 1

   Assemble all the ingredients.

2. 2

   Put the eggs in a large pot and cover them with cold water. Bring the water to a boil, then immediately take the pot off the heat. Cover the pot and let the eggs sit in the hot water for 10 to 12 minutes.

3. 3

   Move the eggs to a strainer and rinse under cold water for 1 minute.

4. 4

   Return the eggs to the pot, fill with cold water, and let them sit until cool enough to handle, 2 to 3 minutes.

5. 5

   Peel the eggs and place them in a 1-quart, wide-mouth jar.

6. 6

   Mix the vinegar, water, all but a few onion slices, salt, pickling spice, and peppercorns in a saucepan. Bring to a rolling boil.

7. 7

   Pour the mixture over the eggs in the jar.

8. 8

   Place the remaining onion slices on top and seal the jar.

9. 9

   Let cool to room temperature, about 1 hour, then refrigerate for 3 days before serving.

• Calories 70.89 kcal Low Source
• Protein 6.11 g Moderate
• Carbs 1.89 g Moderate
• Total Fat 4.02 g Moderate
• Saturated Fat 1.0 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 174.99 mg High
• Sodium 109.15 mg Low Source
• Fiber 0.26 g Low Source
• Sugar 1.11 g Low Source
• Added Sugar 0.41 g Low Source
• Calcium 26.3 mg Low Source
• Iron 0.81 mg Low Source
• Potassium 19.57 mg Low Source
• Vitamin A 92.28 mcg_rae Moderate
• Vitamin C 0.27 mg Low Source
• Vitamin D 3.0 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Onions 🧅