How to Make Perfectly Pickled Eggs

If you have extra eggs on hand—whether from your backyard flock or just a good deal at the market—and you want to preserve them in a delicious way, pickled eggs might be your new favorite thing.

Not only are they a great way to extend the shelf life of your eggs, but they also make a quick protein-packed snack, a flavorful addition to salads, and an absolute game-changer in dishes like potato salad or ramen bowls.

The best part? They’re incredibly easy to make. You can either store them in the fridge for short-term enjoyment or process them in a water bath to keep them shelf-stable for months. Let’s dive in!

Ingredients

• Hard-boiled eggs (as many as you’d like to pickle)

• 3 cups white vinegar

• 1 cup water

• 1 tbsp sea salt

• 4 tbsp sugar

• 4 tsp pickling spice

Optional Add-Ins:

• Sliced onion

• Jalapeños

• Fresh dill

• Bay leaves

• Garlic cloves

Feel free to double or triple this recipe if you’re making a big batch!

Step-by-Step Instructions

1. Boil and Peel Your Eggs

Start by hard-boiling your eggs. If you’re using farm-fresh eggs, keep in mind that the fresher they are, the harder they’ll be to peel. I like to use eggs that are at least a week old for easier peeling.

Once they’re boiled, let them cool in an ice bath before gently peeling the shells.

2. Prepare the Pickling Brine

In a saucepan, combine all the ingredients except the eggs and dill. Bring the mixture to a boil, then reduce the heat and let it simmer for a few minutes. This helps dissolve the sugar and salt while infusing the liquid with the pickling spices.

3. Pack the Jars

In a clean jar, start layering your peeled hard-boiled eggs along with any optional add-ins like garlic, jalapeños, onions, or dill. These additions infuse the eggs with even more flavor.

Once your jars are filled, carefully pour the hot pickling brine over the eggs, ensuring they are completely submerged.

4. Let Them Pickle

Seal the jars and allow them to cool to room temperature before placing them in the fridge. For the best flavor, let them sit for at least a few days before eating—though if you can wait a week, the flavors meld even more beautifully!

5. Long-Term Storage Option

If you want to make your pickled eggs shelf-stable, you can process the jars in a water bath canner for 10 minutes. This allows you to store them in the pantry for months, ready to grab whenever you need a quick and satisfying snack.

How to Use Pickled Eggs

• Straight from the jar as a high-protein snack

• Sliced in a salad for a tangy, protein-packed boost

• Chopped into potato salad for extra flavor

• Added to ramen bowls for a delicious umami kick

However you choose to eat them, pickled eggs are a fantastic way to preserve your extra eggs while adding a fun, zesty twist to your meals.

Enjoy!