Pickled Eggs

Deviled eggs on a blue plate lined with a doilie.

Course: Appetizer, Snack

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Prep Time: 5

Cook Time: 16

Pickling Time: 2

Total Time: 2 21

Servings: pickled eggs

Calories: 71kcal

Author: Maureen Abood

These pickled eggs are a little tangy and delicious served as a snack, appetizer, or salad topping. They also make the perfect base for deviled eggs!

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Ingredients

8 large eggs 2-3 weeks old
1 teaspoon baking soda
1 cup white vinegar
2 whole cloves
½ cup water
½ beet trimmed and diced into 1-inch pieces

Instructions

In a large saucepan, cover the eggs with cool water by 1 inch and add the baking soda. Bring to a boil, then remove the pan from the heat. Cover the pan with a tight-fitting lid and let the eggs sit, off the heat, for 16 minutes.
Run cool water over the eggs until they cool substantially. Either shake the pan now to crack the egg shells, or take each egg out individually and crack both ends, then gently roll the egg on the counter under the palm of your hand. Peel the eggs under cool running water, starting at the large end of the egg to get under the membrane.
To lightly pickle the eggs, place the eggs in a bowl or jar with the beets. Combine the vinegar, cloves, and water in a small saucepan. Bring to a boil. Pour the vinegar mixture over the eggs and beets, and let the eggs sit for about 2 hours for a light pink color that only penetrates the edges of the eggs.

Notes

Storage

Keep the eggs in the brine if you like, or dry without the brine, in an airtight container for up to 1 week.

Nutrition