Prep 20 mins
Cook 20 mins
I love anything pickled and always have a gallon sized jug of dill pickles in the fridge. When it is empty I make these eggs. It's a real quick fix when you want some pickled eggs. I am not going to pretend to you that these are as good as other recipes where you make your own brine... but these work for me in a pinch. Save the pickled onion slices for hamburgers or use in a potato salad.
- 12 eggs
- 1 large yellow onion, sliced into thin rings
- pickle juice
- 5 garlic cloves, smashed
- 4 teaspoons crushed red pepper flakes (optional)
- 4 tablespoons hot sauce (optional)
- Put cold eggs in enough cold water to cover by a few inches. Bring to a boil and let cook for about five minutes -- then remove from heat for about 15 or 20 minutes. Put eggs into the coldest ice water you know how to make and chill them til they are thoroughly cold. Probably 20 minutes or so. Your eggs should peel easily without the shells sticking.
- While eggs are cooking- put onion slices into the pickle juice jar.
- Peel and smash the garlic cloves by simply pressing them with the palm of your hand on a cutting board til they split open and throw them into the jar as well.
- If you want a spicier egg -- then add red pepper flakes and/or hot sauce like Tobasco to the mix.
- Add the eggs.
- Let them sit in the fridge as long as you can stand it before eating. Try for at least a few days. The longer they soak the more pickled they will be.
- If you like really hot and spicy throw a small can of pickled jalapenos and their juice in with the brined eggs.
I'm posting this review for my dad. He is a pickled egg loving son of a gun and when I gave him this recipe I thought he was in chicken heaven! He has chickens and I get all my fresh eggs from him, so after reading the recipe, he wandered out to the pen and got him a bunch of eggs "straight from the source" as he likes to say. I'll have to say that everyone who tasted these eggs RAVED about them!! Potscrubber, he made me print ALL of your recipes and bring them over since he liked this one so well. THAT in itself is a huge compliment!
This is a fantastic recipe. The onions also turn out delicious. What a bonus!
Love these eggs! I make mine spicy and wait at least two weeks to eat.My 18 month old daughter will eat these with in the first week before they get spicy.