Pickled Eggs (Easy Version)

I know pickled eggs sounds a bit weird if you’ve never had one. Imagine you are eating a deviled egg though, and half of why it is so good is the hint of vinegar in the filling. Pickled eggs are similar, just with a bit more vinegar and spices. If you’d like to make your pickled eggs fully from scratch, check out my recipe here. They are also easy and quick to make.

I decided to try this recipe because I saw it on social media and was intrigued by the color and description of these eggs. This recipe could not be easier as it is just hard boiling and peeling some eggs, then combining this packet of Mrs. Wages mix with some water and vinegar and pouring over the eggs. These have been going fast in my house, and I really like the flavor of the mix and will likely continue to make them this way often. I couldn’t find this mix at my grocery store, so bought it here.

Do you all know the little trick for easy peel eggs? There are so many tips that frankly just don’t work, and we have fresh chicken eggs which are the HARDEST to peel, and this one actually does work. I’m linking to a video here, but basically you gently top the end of the egg with a spoon until you hear a pop, then put them into water and bring to a boil. This works great every time!

Pickled Eggs (Easy Version)

Recipe for easy pickled eggs

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Appetizer, Lunch, Snack

Servings 12 eggs

Ingredients

  

1x2x3x

• 1 dozen eggs
• 1 packet mrs wages kosher dill pickle mix
• 2 cups water
• 1 cup distilled white vinegar I upped this from the 3/4 cup on the package b/c we felt these could be a bit more pickled

Instructions

 

• Tap the end of the eggs gently with a spoon until you hear a pop. Place into a large pot of water and bring to a boil over medium heat. Reduce to a simmer for 10 minutes, then turn off the heat and drain and add ice and water to cool the eggs.
• Crack the shells and peel the eggs and place into a clean container or heat safe jar. I use canning jars.
• Heat the water, vinegar and the packet contents to boiling. Pour over the eggs, seal and allow to cool. Store in the fridge. These are prepared for fridge storage, not canning storage at room temp. If you want to can your eggs for room temp storage, follow canning instructions carefully.
• These keep a long time and get more pickled the longer they sit. Enjoy!

Keyword Appetizer, Eggs, Lunch, Snack

Tried this recipe?Let us know how it was!