Easy Pickled Eggs

An overhead view of a hard-boiled egg cut in half on a square white plate.

This pickled egg recipe is unbelievably quick and simple and they make a great snack!

Course Appetizer

Cuisine American

Prep Time 2

Total Time 2

Servings eggs

Calories 77kcal

Author Karly Campbell

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.

Notes

You can use any brand or variety of pickle juice that you enjoy. We like Claussen.

For additional flavor, stir in some fresh or dried dill or sliced jalapenos to add a spicy kick.

The juice from a jar of pickled beets will also work well here.

Depending on the size of your jar, you may not be able to fit all 6 eggs in the jar. Just add as many as will fit or transfer to a larger mason jar and top the juice off with a bit of vinegar or open a second jar of pickles and use some of that juice.

Nutrition