PICKLED DEVILED EGGS
Before they are deviled, these hard-cooked eggs are pickled in rice vinegar, brown sugar and garlic, along with slivered red onions. The pickling brine dyes the egg whites deep pink, and the onions turn pungently sweet and sour, making a terrific garnish for the deviled eggs. And after the eggs are gone, you'll still be left with plenty of pickled onions that will last for weeks in the refrigerator. Add them to salads, tacos, grilled meats and sandwiches. You won't be sorry to have them on hand.
Provided by Melissa Clark
Categories finger foods, appetizer
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Put eggs in a large pot of cold water and bring to a boil. Turn off the heat, cover and let sit for 10 minutes. Use a slotted spoon to immediately transfer to a bowl filled with ice and water. Let cool, then peel.
- Meanwhile, in a medium saucepan, combine vinegar, garlic, sugar, kosher salt, peppercorns and 1/2 cup water. Bring to a boil, then turn off the heat and stir in onions.
- Spoon half of the onion mixture into a 2-quart jar or heatproof container. Add eggs and pour remaining onions and brine over the top. Let cool. Cover and refrigerate overnight or up to 3 days.
- Remove eggs from onion mixture and cut in half lengthwise. Scoop yolks into a mini-food processor or blender. Add 1 tablespoon of the pickling liquid, mayonnaise, mustard, pepper and a large pinch of kosher salt. Process until smooth. Spoon into egg halves, sprinkle with flaky sea salt, top with some of the pickled onion and serve.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 272 milligrams, Sugar 4 grams, TransFat 0 grams
PICKLED EGGS
These pickled eggs taste just like the eggs that general stores used to sell! Add 1 cup beet juice if you'd like pink pickled eggs.
Provided by wildheart
Categories Lunch/Snacks
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Put the peeled hardboiled eggs in the large jar.
- Boil the remaining ingredients together for 5 minutes.
- Pour over the eggs in the jar.
- Cover; leave on counter overnight.
- Keeps in refrigerator for weeks, in theory.
- In reality, if you love pickled eggs, these will disappear.
DILL PICKLED EGGS
Make and share this Dill Pickled Eggs recipe from Food.com.
Provided by Andrea N.
Categories < 60 Mins
Time 35m
Yield 3-4 jars, 4 serving(s)
Number Of Ingredients 8
Steps:
- Eggs: cover 24 eggs with cold water and bring to a boil. Once water begins to boil remove from heat and allow to sit for 15 minutes, followed by 5 minute cold water bath. Peel.
- Brine: Bring vinegar, water and salt to a boil, remove from heat.
- Jars: 4 quart jars, cleaned in dishwasher or with hot soapy water, rinse thoroughly. Each jar needs 1 tbsp of mustard seed, fresh dill (1 flower), 2 cloves of peeled garlic, and 1 whole jalapeno pepper.
- Run toothpick through each egg and place 6-8 per jar (depending on size of eggs), cover with brine and seal with lid.
- Jars must be kept in refrigerator, eggs ready within 1 week, but best to wait at least 2 weeks.
- Enjoy!
PICKLED EGGS II
I made these when I had my bar, and they were always a big hit. I made them in large batches because of the standing time, but have scaled the recipe for home use. Extra large eggs are boiled, then pickled in a simple brine solution. For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine.
Provided by Rayna Jordan
Categories Appetizers and Snacks Pickled Egg Recipes
Time P7DT23h40m
Yield 12
Number Of Ingredients 6
Steps:
- Place eggs in a medium 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, cool and peel.
- In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
- Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.
Nutrition Facts : Calories 84.7 calories, Carbohydrate 0.7 g, Cholesterol 215.8 mg, Fat 5.8 g, Protein 7.3 g, SaturatedFat 1.8 g, Sodium 82.1 mg, Sugar 0.4 g
CLASSIC PICKLED EGGS
This is a classic recipe for pickled eggs.
Provided by Rod
Categories Appetizers and Snacks Pickled Egg Recipes
Time P7DT25m
Yield 12
Number Of Ingredients 6
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
- Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.
Nutrition Facts : Calories 71 calories, Carbohydrate 4.6 g, Cholesterol 137.6 mg, Fat 3.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 633.3 mg, Sugar 4.5 g
SHANNONS SPICY PICKLED EGGS
I personally have never eaten a pickled egg in my life. My husband on the other hand loves pickled eggs. I took a couple of different recipes for pickled eggs and came up with this one. It's a real hit with him and his family!
Provided by um-um-good
Categories Spicy
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- boil everything except the eggs for about 15 minutes.
- put the eggs in a huge jar.
- pour the hot brine on top of the eggs.
- top off with hot water to completely cover the eggs.
- let sit in the refrigerator for 2 weeks.
PERFECT PICKLED EGGS
Prior to the days of refrigeration, pickling eggs in vinegar was used as a preservation method. Pickled eggs are delicious served with deli meats for a light dinner, as an appetizer, or on a picnic. Try making your own pickling spice mixture!
Categories Appetizers & Canapés
Time 22m
Yield Serves: 12
Number Of Ingredients 6
Steps:
- Combine vinegar, water, sugar, pickling spices and salt in small saucepan.
- Bring to boil, stirring frequently, until sugar dissolves. Reduce heat to low, cover and simmer for 10 minutes. Strain liquid through sieve or cheesecloth, if desired.
- Place eggs in 4-cup (1 L) jar with lid. Pour hot liquid over eggs into each jar; Cover jar with lid.
- Refrigerate for at least two days before using.
Nutrition Facts :
TRADITIONAL PICKLED EGGS
These pickled eggs are a fast and healthy snack or a great addition to a cheese or charcuterie board!
Categories Boiled Eggs
Time 25m
Yield Serves: 12
Number Of Ingredients 8
Steps:
- In medium saucepan, combine together ½ cup (125 mL) water, white vinegar, apple cider vinegar, sugar, onion, pickling spices, salt and chili flakes, if using. Bring to boil, stirring frequently, until sugar dissolves. Remove from heat.
- Place eggs in 4-cup (1 L) jar with lid. Pour hot liquid over eggs into each jar. Top up with more water, if necessary, to ensure eggs are completely covered. Cover jar with lid.
- Let cool on counter, and refrigerate for at least two days before enjoying.
Nutrition Facts :
OLD FASHIONED PICKLED EGGS
This Old Fashioned Pickled Egg Recipe is insanely easy. Simple changes make it your own. Add jalapenos for spicy eggs, use beets, or try dill pickled eggs!
Provided by Jamie at Savorysaver.com
Categories Snack
Time P2DT20m
Number Of Ingredients 4
Steps:
- Add vinegar and salt into a jar and stir to dissolve the salt. A 16oz canning jar with a plastic lid or old pickle jar works great!
- Put the eggs in the jar.
- Top off with water.
- Put the lid on the jar.
- Refrigerate.
- Wait at least 2-3 days and enjoy! The longer they pickle, the more potent they will be.
Nutrition Facts : Calories 78 kcal, ServingSize 1 serving
BAR PICKLED EGGS
Popular at taverns across Wisconsin, bar pickled eggs are an easy and delicious hard boiled snack.
Provided by Fox Valley Foodie
Categories Canning
Number Of Ingredients 14
Steps:
- Add vinegar, water, sugar, salt, garlic and pickling spices to a medium saucepan set over medium heat. Bring to a simmer and cook until sugar and salt has dissolved. Approximately 5 minutes. Cool the brine in the refrigerator.
- Add eggs to quart jars, or container of your choice and add brine (including pickling seasonings and garlic) to each jar to fill. Any extra brine can be discarded. Store in the refrigerator for at least a week before enjoying.
Nutrition Facts : Calories 140 kcal, Carbohydrate 8 g, Protein 13 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 373 mg, Sodium 905 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
RED PICKLED EGGS WITH BEET JUICE
Steps:
- In a saucepan, combine vinegar, beet liquid, sugar, salt, onion, and whole cloves . Bring to a boil, stirring to dissolve sugar.
Nutrition Facts : Calories 135 kcal, Carbohydrate 17 g, Cholesterol 164 mg, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, Sodium 182 mg, Sugar 15 g, Fat 4 g, ServingSize 6 eggs (6 servings), UnsaturatedFat 0 g
PICKLED EGGS
Pickled eggs are the perfect salty tangy snack, and an easy way to preserve eggs for months at a time.
Provided by Ashley Adamant
Time 30m
Number Of Ingredients 42
Steps:
- Place peeled, hard-boiled eggs into a quart wide mouth mason jar (or use a half recipe for pint jars).
- Place liquids (water/vinegar, etc) into a small saucepan and add sugar and salt. Gently heat until dissolved, then remove from heat.
- Add spices and sliced veggies (onions/garlic/etc) directly into the jars.
- Pour the hot brine over the eggs and spices, leaving as little headspace as possible (around 1/4 inch).
- Seal jars with lids and allow them to cool slightly before storing them in the refrigerator.
- Allow the eggs to pickle for at least 24 hours before eating, preferably around 1-2 weeks for better flavors.
- Pickled eggs should last 3-4 months in the refrigerator.
PICKLED EGGS
Here's a great recipe for leftover Easter eggs or any eggs you happen to have in your fridge. The combination of coriander seeds, yellow mustard seeds and fresh dill makes for a delicious bite.
Provided by Food Network Kitchen
Categories side-dish
Time P1DT3h20m
Yield 12 pickled eggs
Number Of Ingredients 10
Steps:
- Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, onions and chiles to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.
- Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 2 eggs in each of 3 glass pint jars with lids, and tuck the celery and dill in around them. Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature and refrigerate for at least 24 hours before serving.
- To serve, halve or quarter the eggs, and spoon some pickling liquid and vegetables over the top. (The eggs will keep, covered by liquid and refrigerated, for up to 5 days.)
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