Classic Pickled Eggs, Version II
Classic Pickled Eggs, Version II features extra-large eggs steeped in a tangy vinegar brine perfumed with pickling spice, garlic, and bay leaf. The result is firm, tender whites and rich yolks with a bright, lightly spiced bite that deepens over time. Serve as a bar snack, picnic addition, or atop salads and charcuterie boards.
- Prep15 mins
- Cook15 mins
- Serves12
- DifficultyEasy
- 1
Put the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil, then take the pan off the heat right away. Cover and let the eggs sit in the hot water for 10 to 12 minutes. Take them out of the hot water, cool them, and peel.
- 2
In a medium saucepan over medium heat, combine the vinegar, water, and pickling spice. Bring to a boil and stir in the garlic and bay leaf. Remove from the heat.
- 3
Move the eggs to sterile containers. Pour in the hot vinegar mixture to fill the containers, seal, and refrigerate for 8 to 10 days before serving.
- Calories 117.93 kcal Moderate
- Protein 9.02 g Moderate
- Carbs 5.25 g Moderate
- Total Fat 6.04 g Moderate
- Saturated Fat 2.35 g Moderate
- Trans Fat 0.03 g High
- Cholesterol 233.99 mg High
- Sodium 125.04 mg Moderate
- Fiber 1.03 g Low Source
- Sugar 1.6 g Low Source
- Added Sugar 1.24 g Low Source
- Calcium 42.85 mg Low Source
- Iron 1.36 mg Low Source
- Potassium 153.36 mg Low Source
- Vitamin A 55.97 mcg_rae Low Source
- Vitamin C 0.44 mg Low Source
- Vitamin D 1.81 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Garlic 🧄