Pickled Eggs Recipe

This pickled eggs recipe takes me back to my grandparents’ Appalachian home, every time I make them. Vibrant in color, and full of fats, proteins, and probiotics, they warm the heart and nourish the body. They’re wonderfully fun to bring to a gathering, as they are crowd pleasers.

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Below is the quick & printable version of this recipe. For the more detailed version, sourcing quality ingredients, and frequently asked questions, scroll below. Enjoy!

Pickled Eggs Recipe

This pickled eggs recipe is vibrant in color, and full of nutrient-dense fats, proteins, & probiotics, they lift the spirit and nourish the body.

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Servings 12 Pickled Eggs

Ingredients

  

• 1 Dozen Hard -Boiled Eggs peeled and rinsed
• 1 Quart Pickled Beets
• 1/3 Cup Maple Syrup
• A handful of fresh herbs

Instructions

 

• Strain the pickled beet brine into a bowl. Reserve the pickled beets in the strainer.
• Add maple syrup to the the pickled beet brine. Stir to combine. Set aside.
• Decoratively arrange the peeled hard-boiled eggs, fresh herbs, and reserved beets inside the glass 1/2 gallon mason jar. Then, pour the brine mixture inside the jar, leaving an inch or two of headspace.
• Use one or two fermentation weights to hold the eggs below the brine. Cover loosely with a lid.
• Let the eggs sit on the counter for 4-6 hours at room temperature. Then, tighten the lid and transfer to the refrigerator for at least 24 hours and up to a week.
• Serve your pickled eggs with the pickled beets, or use them to make deviled eggs.
• Bon Appétite!

Notes

• The longer you let the eggs sit, the deeper in color the eggs become, and the farther into the egg the color saturates.
• If you don’t want the color to soak into the yoke, only allow the eggs to sit in the brine for 24 hours. 

Equipment you may need:

• 1/2 Gallon Glass Jar
• Whisk
• Strainer
• A bowl

Ingredients you will need:

• One Dozen Hard Boiled Eggs, peeled and rinsed- For my Instant Pot Hard Boiled Egg Method, click Here
• 1 Quart of Pickled Beets, Recipe Here
• 1/3 Cup Maple Syrup
• A handful of fresh herbs

How to make this Pickled Eggs Recipe:

Step One: Strain the Beets

Strain the pickled beet brine into a bowl. Reserve the pickled beets in the strainer.

Step Two: Mix up the Brine

Take the strained pickled beet brine and the maple syrup and stir to mix in the bowl. Set aside.

Step Three: Pack the Jar+Pour in the brine mixture

Nicely arrange the peeled hard-boiled eggs, fresh herbs, and reserved beets inside the glass 1/2 gallon mason jar. It’s fun to take your time on this arrangement and make it pretty.

Next, pour the brine mixture inside the jar, leaving an inch or two of headspace.

Step Four: Secure the eggs below the brine & Cover

Use one or two fermentation weights to hold the eggs below the brine. Cover loosely with a lid.

Step Five: Let your eggs pickle then transfer to the fridge

Let the eggs sit on the counter for 4-6 hours at room temperature. Then, tighten the lid and transfer to the refrigerator for at least 24 hours and up to a week.

Step 6: Serve and Enjoy!

Serve your pickled eggs sprinkled with sea salt and pickled beets, or turn them into deviled eggs to make pickled deviled eggs!

Bon Appétite!

Let me know what you think of this recipe in the comments below. All the subsequent recipes for this pickled egg recipe are below:

• Pickled Beets
• Pickled Deviled Eggs
• Homemade Mayonnaise
• Instant Pot Hard Boiled Eggs

Thanks for joining me, I hope you will be back real soon, take care of yourself & enjoy the food you eat!

All the love,

Chelsea Rose