How to Make Pickled Eggs

By MacKenzie Smith

Updated 04/12/18

Pickled-Eggs.jpg
Grilled Cheese Social
Ratings (4)
  • Total: 24 hrs 7 mins
  • Prep: 24 hrs
  • Cook: 7 mins
  • Yield: 12 Eggs (12 Servings)
Nutritional Guidelines (per serving)
100 Calories
5g Fat
4g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12 Eggs (12 Servings)
Amount per serving
Calories 100
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 9%
Cholesterol 208mg 69%
Sodium 389mg 17%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 2%
Protein 7g
Calcium 42mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pickled eggs are definitely having a moment. This roadside aversion, once found in the dingiest of dive bars and highway gas stations, is now having a comeback in Brooklyn. Instead of residing in dusty-lidded and murky-brine-filled mystery jars on countertops in the South, these tasty little treats are now being served, without hesitation, at some of the coolest places in our neighborhood.

You can find them in their classic form, served as a bar snack, served alongside pickled banana peppers and pretzels. And even nestled in a lovely little salad of frisee, asparagus, and pistachios with a splash of shallot vinaigrette. And of course, pickled eggs are perfect for sandwiches - wedged in between layers or mixed into egg salad to provide an extra bit of creaminess and protein. 

So instead of the hard questionable pickled eggs that we remember eating out of our Grandma's mason jars, these eggs are only boiled for 7 minutes which leaves the center perfectly runny and creamy. 

Ingredients

  • 12 eggs
  • 1 small beet (boiled, sliced in half)
  • 1 1/2 cups red wine vinegar
  • 1 1/2 cups water
  • 2 tbsp. sugar
  • 1/2 tbsp. salt
  • 1 allspice berry
  • 3 peppercorns
  • 1/2 tbsp. mustard seeds

Steps to Make It

  1. Begin by making the brine. Add the vinegar, the beet, water, sugar, salt, allspice, peppercorn, and mustard seeds to a pot and bring to a boil. Remove from heat and allow the brine to come to room temperature. 

  2. Bring a large, deep pot of water to a boil. Very carefully and quickly, add all the eggs to the water using a small slotted spoon. The temperature will drop so wait until little bubbles begin to form and turn the heat to medium so a soft boil occurs.

  3. Put a timer for 7 minutes and when the buzzer sounds, immediately transfer the eggs to an ice bath. Let sit for a few minutes and then immediately peel the shells off the eggs.

  4. Add the peeled eggs to the brine and store in a sanitized mason jar. Let eggs pickle for at least a day before eating.