Pickled Eggs

Pickled Eggs before they hit the fridge for a few days.

I love anything pickled. One of my grandmother’s pickled everything she got her hands on. When we visited she would always roll a cart into the kitchen from her “prep kitchen” (that’s a story for another day) with all the pickled goodies. We’d open up the jars, toast some rolls, and eat it all.

While I don’t have as much time in the kitchen as my grandmother this is a great recipe when you’re tired of plain old hard-boiled eggs. I started making these because they were pink and I thought my daughter would eat them. Turns out, she loves them, and being pink really helped. Also, kids are weird.

I use these eggs as part of lunches, served on their own, or sliced on top of salads. They’re a great on-the-go option if you need some protein and they taste amazing.

I combined my grandmother’s recipe & a recipe from Delish to come up with this. The longest part of this is boiling the eggs but if you have an Instant Pot the peeling will go so much faster.

Pickled Eggs (takes roughly 30 minutes)

Ingredients:⠀
18 good eggs (I use Vital Farms in my house)
2 C white vinegar
2 C water⠀
4-5 tsp kosher salt⠀
3-4 tsp sugar (I use cane)⠀
1 beet (small), sliced into matchsticks⠀
1/2 red onion, sliced super thin (I use my mandoline)⠀
1-2 tsp black peppercorns⠀
2 bay leaves⠀

Method:

Hard boil your eggs. I use the 5-5-5 method in the Instant Pot. Five minutes at high pressure, natural release for 5 minutes then quick release, 5 minutes in an ice bath. You'll have 18 eggs peeled in 5 minutes if you use your IP. If you do not have an Instant Pot, bring a large pot of water splashed with white vinegar to a boil. Gently lower the eggs into the water, cover, turn off the heat and let sit for 10 minutes. Remove the eggs from the pot and put them into an ice bath for five minutes.
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While the eggs are cooking combine the vinegar, salt, sugar, & water. Once it boils add the other ingredients & turn off the heat. I pour this into a large glass measuring cup so it's easier to pour into the jars. Then I use my wide-mouth funnel to pour the pickling liquid into the jars. You may need to use tongs to get the pieces of onion, beet, peppercorns etc into the jars.
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As I peel the eggs I pop them in a quart mason jar. Pour the pickling liquid over the eggs, put the lid on, & into the fridge. I let mine marinate for at least three days but I prefer a week to really get that beautiful purple color throughout the egg white. Once a day give the eggs a shake to move the liquid around the eggs.