Pickled Eggs

Use this recipe as a last minute side dish. These lightly spiced pickled eggs are always a treat, especially served with breads and cheeses.


12 servings


12 eggs
1 cup tarragon vinegar
1 cup water
2 tablespoons granulated (white) sugar
1 teaspoon salt
1/2 teaspoon celery seed
1 clove garlic, minced
2 bay leaves


Place eggs in a large 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 the tarragon vinegar, water, sugar, salt, celery seed, garlic and bay leaves. Bring to a boil, then simmer 30 minutes. Set aside to cool.

Pour mixture over eggs; cover and refrigerate for 2 to 3 days.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 40 minutes
Refrigeration Time: 2 days

Nutritional Information

Amount Per Serving: Calories: 80; Total Fat: 5 g; Cholesterol: 212 mg; Sodium: 265 mg; Total Carbs: 2.6 g (Dietary Fiber: 0 g); Protein: 6.3 g

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