Recipes Appetizers and Snacks Pickled Egg Recipes Emily's Pickled Eggs 4.5 (124) 102 Reviews 35 Photos Try this recipe for quick and easy pickled eggs. They're great to have on hand for entertaining, and they make a nice gift too. Plan ahead though, they need to be refrigerated for at least three days before they're ready to eat. Submitted by Cheryl Updated on March 14, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 35 35 35 35 Prep Time: 25 mins Cook Time: 5 mins Additional Time: 3 days 1 hr 10 mins Total Time: 3 days 1 hr 40 mins Servings: 12 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 12 large eggs 1 cup white vinegar ½ cup water 1 medium onion, sliced 2 tablespoons coarse salt 2 tablespoons pickling spice 5 black peppercorns Directions Gather all ingredients. Dotdash Meredith Food Studios Place eggs into a large pot and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover the pot and let eggs stand in hot water for 10 to 12 minutes. Dotdash Meredith Food Studios Transfer eggs to a strainer and run under cold water for 1 minute. Return eggs to the pot; fill with cold water and let sit until cool enough to handle, 2 to 3 minutes. Peel eggs and place into a 1-quart, wide-mouth jar. Dotdash Meredith Food Studios Combine vinegar, water, all but a few slices onion, salt, pickling spice, and peppercorns in a saucepan. Bring to a rolling boil. Dotdash Meredith Food Studios Pour over the eggs in the jar. Place remaining onion slices on top and seal the jar. Cool to room temperature, about 1 hour, then refrigerate for 3 days before serving. Dotdash Meredith Food Studios Editor's Note: Nutrition data for this recipe includes the full amount of brine. The actual amount of brine consumed will vary. I Made It Print 216 home cooks made it! Nutrition Facts (per serving) 78 Calories 5g Fat 2g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 78 % Daily Value * Total Fat 5g 6% Saturated Fat 2g 8% Cholesterol 186mg 62% Sodium 1031mg 45% Total Carbohydrate 2g 1% Dietary Fiber 0g 1% Total Sugars 1g Protein 6g 13% Vitamin C 1mg 1% Calcium 31mg 2% Iron 1mg 6% Potassium 86mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.