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A close up peek into a jar of pickled eggs with red onion, black peppercorns, fresh dill, and jalapeno.
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Easy Pickled Eggs

Pickled eggs made simple! Make them spicy, or leave them plain and skip the canning altogether with this easy refrigerator recipe.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast, Side Dish, Snack
Cuisine: American
Keyword: Pickled Eggs
Servings: 8 eggs
Author: Rachel Farnsworth

Equipment

  • 1 Quart-Size Mason Jar

Ingredients

  • 8 hard boiled eggs
  • 1/4 sliced red onion
  • 3 whole garlic cloves
  • 3 sprigs fresh dill
  • 1 teaspoon whole black peppercorns
  • 1 cup distilled white vinegar
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt

For Spicy Pickled Eggs (Choose One)

  • 1 small hot red pepper whole
  • 1 medium jalapeno sliced
  • 1 teaspoon crushed red pepper flakes

Instructions

  • Peel 8 hard boiled eggs and place into a quart-sized mason jar, or other glass, plastic, or ceramic container with a sealable lid. Add in 1/4 sliced red onion, 3 whole garlic cloves, 3 sprigs fresh dill, 1 teaspoon whole black peppercorns and your choice of peppers (if making spicy pickled eggs).
  • In a small saucepan, stir together 1 cup distilled white vinegar, 1 cup water, 2 tablespoons granulated sugar, and 1 teaspoon saltBring to a boil, and then promptly remove from the heat.
  • Pour mixture over eggs in jar until full. Place the lid on and let cool to room temperature.
  • Once cooled, store in the refrigerator. Let them sit and pickle for at least 12 hours before eating.

Video

Nutrition

Serving: 1egg | Calories: 100kcal | Carbohydrates: 5g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 187mg | Sodium: 360mg | Potassium: 90mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 366IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg
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