Pickled Eggs
These pickled eggs are a little tangy and delicious served as a snack, appetizer, or salad topping. They also make the perfect base for deviled eggs!
- Prep time
- 5 min
- Cook time
- 16 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 large eggs (2-3 weeks old)
- 1 teaspoon baking soda
- 1 cup white vinegar
- 2 whole cloves
- ½ cup water
- ½ beet (trimmed and diced into 1-inch pieces)
Instructions
- 1
In a large saucepan, cover the eggs with cool water by 1 inch and add the baking soda. Bring to a boil, then remove the pan from the heat. Cover the pan with a tight-fitting lid and let the eggs sit, off the heat, for 16 minutes.
- 2
Run cool water over the eggs until they cool substantially. Either shake the pan now to crack the egg shells, or take each egg out individually and crack both ends, then gently roll the egg on the counter under the palm of your hand. Peel the eggs under cool running water, starting at the large end of the egg to get under the membrane.
- 3
To lightly pickle the eggs, place the eggs in a bowl or jar with the beets. Combine the vinegar, cloves, and water in a small saucepan. Bring to a boil. Pour the vinegar mixture over the eggs and beets, and let the eggs sit for about 2 hours for a light pink color that only penetrates the edges of the eggs.