Easter Pickled Eggs Recipes

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PICKLED EGGS



Pickled Eggs image

Here's a great recipe for leftover Easter eggs or any eggs you happen to have in your fridge. The combination of coriander seeds, yellow mustard seeds and fresh dill makes for a delicious bite.

Provided by Food Network Kitchen

Categories     side-dish

Time P1DT3h20m

Yield 12 pickled eggs

Number Of Ingredients 10

2 1/4 cups distilled white vinegar
Kosher salt
1 tablespoon coriander seeds
1 tablespoon yellow mustard seeds
1 tablespoon sugar
1/2 small yellow or white onion, halved and thinly sliced
1/2 to 1 Fresno or other hot red chile, thinly sliced
12 hard-boiled eggs, peeled
Tips from 9 inner celery ribs
6 sprigs dill

Steps:

  • Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, onions and chiles to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.
  • Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 2 eggs in each of 3 glass pint jars with lids, and tuck the celery and dill in around them. Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature and refrigerate for at least 24 hours before serving.
  • To serve, halve or quarter the eggs, and spoon some pickling liquid and vegetables over the top. (The eggs will keep, covered by liquid and refrigerated, for up to 5 days.)

NATURALLY DYED PICKLED EASTER EGGS



Naturally Dyed Pickled Easter Eggs image

Use beets, carrots, saffron and more to add flavor while coloring your eggs for Easter.

Provided by Anna Stockwell

Categories     Easter     Egg     Pickles     Lunch     Spring     Kid-Friendly     Brunch     Beet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 pickled eggs

Number Of Ingredients 21

6 hard-boiled eggs, peeled
1 cup distilled white vinegar
2 teaspoons kosher salt
2 teaspoons sugar
For pink pickled eggs:
1/2 small beet, peeled, quartered
1 shallot, sliced
1 bay leaf
For yellow pickled eggs:
1 (1/2-inch) piece ginger, thinly sliced
2 teaspoons black peppercorns
1/4 teaspoon turmeric powder
For purple pickled eggs:
1 cup chopped purple cabbage
1 teaspoon caraway seeds
2 teaspoons baking soda, divided
For orange pickled eggs:
1 medium carrot, peeled, sliced
2 garlic cloves
1 sliver peeled beet
Small pinch of saffron

Steps:

  • Place eggs in a medium glass heatproof jar. Cook vinegar, salt, sugar, and 1 cup water in a small pot over high heat, stirring, until salt and sugar dissolve.
  • To make pink pickled eggs:
  • Add beet, shallot, and bay leaf and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of pink.
  • To make yellow pickled eggs:
  • Add ginger, peppercorns, and turmeric and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of yellow.
  • To make purple pickled eggs:
  • Add cabbage and caraway seeds and bring to a boil. Remove from heat and let cool slightly. Pour over eggs. Add 1 tsp. baking soda and stir until foaming subsides, then stir in remaining 1 tsp. baking soda. Chill at least 3 hours or up to overnight for a darker shade of purple.
  • To make orange pickled eggs:
  • Add carrot, garlic, beet, and saffron and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of orange.
  • Do Ahead
  • Pickled eggs can be made 5 days ahead. Remove from pickling brine once desired color has been reached, transfer to an airtight container, and chill.

PICKLED EGGS WITH BEETS



Pickled Eggs with Beets image

Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. -Mary Banker, Fort Worth, Texas

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 12 servings.

Number Of Ingredients 5

2 cans (15 ounces each) whole beets
12 hard-boiled large eggs, peeled
1 cup sugar
1 cup water
1 cup cider vinegar

Steps:

  • Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 168 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 200mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.

~ EASTER PICKLED EGGS ~



~ Easter Pickled Eggs ~ image

Gram always made pickled eggs for Easter, so this year I decided to carry on the tradition. I love them sliced in my salads, or slicing into and salting. Yum! Enjoy!

Provided by Cassie * @1lovetocook1x

Categories     Other Side Dishes

Number Of Ingredients 6

Dozen - boiled eggs, cooked and shelled
1 medium onion, sliced and pull apart into rings
2 cup(s) beet juice
1/2 cup(s) each - brown sugar & granulated sugar
Canned - beets, sliced
1 cup(s) cider vinegar

Steps:

  • Boil eggs, cool then remove shells. Place in bowl with the drained beets and onions. Bring the 2 cups of beet juice to a boil. Reduce heat and add vinegar and sugars. Simmer until sugars have dissolved. Pour over eggs, beets, and onions. Covef dish and leave set in refrigerator for a couple days. Enjoy!

PICKLED EGGS



Pickled Eggs image

This is a perfect recipe to use already prepared hard-boiled egg. They would be great for a brunch or springtime luncheon.-American Egg Board, Linda Braun, Park Ridge, Illinois

Provided by Taste of Home

Categories     Appetizers     Breakfast     Brunch

Time 20m

Yield 1 dozen.

Number Of Ingredients 7

2 cups white vinegar
1 medium onion, thinly sliced
2 tablespoons sugar
2 teaspoons mixed pickling spices
2 teaspoons curry powder
1 teaspoon salt
12 hard-boiled large eggs, peeled

Steps:

  • In a medium saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until onion is tender, about 5 minutes. , Place six eggs each in two 1-qt. jars with tight-fitting lids. Pour half of the hot vinegar mixture into each jar; cover with lids. Refrigerate several hours or overnight.

Nutrition Facts : Calories 92 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 259mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 7g protein.

EASY PICKLED EGGS



Easy Pickled Eggs image

Classic purple pickled eggs. This brings back such fond memories of every Easter and Christmas at my grandmothers. This is easiest recipe I know and we no longer do it any other way.

Provided by Robin

Categories     Appetizers and Snacks     Pickled Egg Recipes

Time P1DT12m

Yield 24

Number Of Ingredients 3

12 eggs
1 (15 ounce) can pickled beets
¼ cup sliced red onion

Steps:

  • Place egg in a 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, and cool under cold running water. Once the eggs cool for a bit, roll the eggs back and forth on the counter to crush the shells, then return to the cold water for up to an hour. They will peel very easily then.
  • Place the peeled eggs in a large bowl or large wide mouthed jar with a lid. Pour in the pickled beets and juice. Add onions if you are using. Let them set in the refrigerator for at least 24 hours - 2 days is best if you can wait that long. Turn jar or stir once or twice to be sure that the eggs are evenly colored. Slice eggs in half and arrange on a tray to serve.

Nutrition Facts : Calories 47.8 calories, Carbohydrate 3.2 g, Cholesterol 93 mg, Fat 2.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 0.8 g, Sodium 81.3 mg, Sugar 0.3 g

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