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This pickled egg recipe is unbelievably quick and simple and they make a great snack!
Wait!
Don’t freak out. I know that pickled eggs maybe aren’t the most well known food. Maybe you’ve never heard of them or tried them and you think I’ve gone off the deep end.
The thing is, pickled eggs do exist. And they are not nearly as scary as they sound. They’re actually quite good. Tangy. Pickly. But, eggy. In a good way.
I don’t know about you, but in the summer my kids like cold snacks. We all go through jars and jars of pickles, but we also eat a lot of boiled eggs straight from the fridge, with just a bit of salt and pepper on them. Eggs are the perfect snack because they’re so full of protein that they keep little bellies full until dinner time.
We do lots of my favorite egg salad recipe too. That’s for sure one of my favorite lunches and they recipe has been pinned over 40,000 times! I think that’s a sign it’s a good recipe, and I bet it’d be even better made with these pickled eggs!
Anyway, I decided to be brave and try pickling my kids some eggs. They were not down with that idea, but I insisted that I was just combining two snacks in one and that they had to try it.
The eggs turn green after sitting in the pickling juice for a few days. You can use this to your advantage though. Either go the classic “green eggs and ham” route, or be like me and call them Zombie Eggs. My kids love zombies and they will happily eat zombie eggs. Truth.
We all actually liked these quite a lot. They’re slightly tangy, just like a deviled egg, but without the added fat of the mayo.
You’re going to love my easy method for how to make pickled eggs!
So, anyway, when I decided to try pickling eggs, I searched The Google for a starting point. The recipes all involved boiling vinegar and water and adding all these seasonings and just as I was gearing up to get to work, my daughter ate the last pickle out of the jar. I looked at the jar full of pickle juice and a light bulb went off. Why not just add boiled eggs to the leftover pickle juice?
Genius, you guys. Totally genius.
Give these pickled eggs a try and let me know what you think!
Easy Pickled Eggs
Ingredients
- 6 hard boiled eggs peeled
- Juice of one jar of dill pickles
Instructions
- Add the boiled eggs directly to the jar of pickle juice or put eggs and juice in a clean mason jar.
- Refrigerate for at least 3 days before eating. The longer the eggs are in the juice, the more pickled and flavorful they'll become.
- Eggs will last 3 months in the fridge.
Nutrition Information:
Amie says
My grandfather taught me this trick long time ago. I was at the store and saw a jar of pickled eggs for 12$. I just bought my jumbo jar of pickles and a 12 pack of eggs and made them myself. Super easy and when you eat them up just add more eggs.
Karly says
Awesome!
pat hammock says
pickle eggs have been around for ever–there are hundreds of ways or different taste to please –try using garlic juice,or onion juice in the vinegar or use red wine vinegar or all kinds of combinations of spices –I make pickled eggs for easter in mason jars and color each jar of white vinegar a different color I also add spices for different family likes, these make nice gifts instead of candy ,kids love them as well as adults.
Lynn says
How about using the juice from bread and butter pickles? I happen to have a jar in the fridge so I’ll try it out…
Karly says
@Lynn,
Should work just fine!
Joanne says
I actively seek out all kinds of pickles. And yet I have never stumbled across pickled eggs! So excited to try them. Wonder if I can just put them in my leftover pickled jalapeno liquid!
Karly says
@Joanne,
Oh, you MUST do that. You must. 😉
Medeja says
How interesting! I wish I had any pickles at home, so I could use the jar.. 😀
marcie says
This sounds like a great idea, and they’d be great on their own or as egg salad!
Jocelyn@Brucrewlife says
Using the leftover pickle juice is definitely genius!! I bet these pickled eggs are awesomesauce! 🙂 I must try this soon!
DebbieL says
I make these every Easter!! Pickled beets w/ boiled eggs. Just add some water to the beet juice, apple cider vinegar, a touch of sugar to taste, then add about a dozen boiled eggs. Refrigerate for about 3 days and they’re ready to eat! The longer you leave them in there, the darker purple they get & the more pickled they get!! At my house, it’s hard to make my family leave them alone for 3 days!! Very tasty!
Kentucky Lady 717 says
Try some in pickled beet juice….after using the beets in a jar of pickled beets (AUNT MILLIES ) just hardboil 2-3 eggs , peel them and put in the beet juice.
Put in fridge in a couple of days they are pickled and ready to eat, the longer
you leave them in the jar the sourer they will be…..I like to eat them in about
2 days when they are gone just boil more eggs and do the same……will keep
for a week or so, and then I am tired of them:) I keep mine in the fridge at
all times……they will be a pretty deep pink color…….you must try these….if
you want them a bit spicy, add a few hot pepper seeds….enjoy ……
Brenda says
Growing up my folks had a tavern. Always on the back bar were pickled eggs. My mom made them with a combination of pickle juice and canned beet juice. Pretty pink and yummy eggs! And no secret ratio of juices, just what she had on hand!
Care says
My son loves these we make them this way all the time. We have also done variations with different kinds of pickle juices such as hot & spicy, zesty and combo’s with pepperoncini juice in them as well. So delicious!! We have even done this with baby cucumber’s makes fresh crunchy pickles in a couple days!!
Julie @ Willow Bird Baking says
You’re a genius, girl. Must make these immediately.
Mike says
I like them this way and also done in pickled beet juice as well as in leftover pickled jalapeño juice.
genevieve says
We eat lots of pickles eggs around here, my dads is particularly found of them(with chips, his favorite snacks) anyway all we do is put them (the egg, once boiled and peeled) in a jar and add 2 part vinegar for 1 part water. They keep for a while on the counter and don’t change color a bit. I usually eat them with a lot of black pepper on it. Delicious, will try your version with the pickle juice next time though.
Medha @ Whisk & Shout says
Your writing is amazing! I love the pictures here, especially the shots of the eggs in the mason jar. Thanks for sharing 🙂