Classic Pickled Eggs

Hard-boiled eggs marinated in a tangy, flavorful brine — a perfect snack, appetizer, or addition to any charcuterie board.

Origin Classic Pickled Eggs

Pickled eggs have been enjoyed for centuries and are a classic bar snack in many cultures, particularly in the United States and Europe. They’re simple to prepare and get better the longer they sit in the brine, absorbing all the zesty flavors.

What I Love About This Recipe

They’re packed with protein, easy to make, and have a satisfyingly tangy flavor. The brine soaks into the eggs, making them perfect for snacking or adding to salads and sandwiches.

Also Read : Egg Butter

Classic Pickled Eggs

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 12 large eggs, hard-boiled and peeled

• 1 ½ cups white vinegar

• 1 cup water

• 1 tbsp sugar

• 1 tbsp salt

• 1 tsp black peppercorns

• 1 tsp mustard seeds

• 2 cloves garlic, peeled

• 1 bay leaf

• ½ tsp crushed red pepper flakes (optional, for a spicy kick)

Directions

• Place the peeled hard-boiled eggs in a large, clean glass jar.
• In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, bay leaf, and crushed red pepper flakes (if using).
• Bring the brine to a boil, stirring until the sugar and salt dissolve.
• Let the brine cool to room temperature, then pour it over the eggs in the jar, making sure the eggs are fully submerged.
• Seal the jar tightly and refrigerate for at least 24–48 hours before eating. The longer they sit, the more flavor they’ll absorb.
• Serve chilled.

Notes

• You can adjust the sugar and salt levels based on your preference.
• Add beet juice to the brine for a colorful twist and a sweet flavor.
• Pickled eggs can be stored in the fridge for up to 1–2 weeks.