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Looking for pickled eggs recipe!

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  • tRidiot
    Club Member
    • Dec 2015
    • 660
    • NE OK
    • Traeger BBQ124
      Yoder YS480
      Chargriller Duo gas/charcoal side-by side

    Looking for pickled eggs recipe!

    I'm doing some of these today. I made a few batches a few years ago and can't remember my pickling recipe. But I do remember some things I learned during the process last time...

    I've set out about 3 doz eggs for nearly 3 weeks now, so they'll be easier to peel.

    Put in cold water and bring to a boil. Also for ease of peeling.

    Use medium eggs instead of larger, as the pickling solution can penetrate more of the egg proportionally. Another option is to poke with a toothpick several spots deep into each egg, but I didn't find that this really seemed to make much of a difference, somehow.

    Egg spinning. It's funny, I don't know if you guys have tried this, but seriously, spinning the eggs before you gently place them in the pot seems to make a difference in getting the denser yolk to "center" in the egg which is really more helpful for deviled eggs, but I also think it makes for a better pickled egg, as it is more consistent and more aesthetically pleasing.

    As for additions into the pickling jar, there are lots of options -

    1. bell peppers and onions, of course
    2. jalapeno peppers - of course - with seeds and all.
    - I once used serrano peppers when they were out of jalapenos. Wow. All I have to say is, if you do this, you'd better be used to using serranos, as they are significantly hotter than jalapenos. I should have cut back the number, or deseeded them or something. I think I put something like 6 in a gallon jar, and I sadly ended up tossing most of this one. It was just way too much.
    3. beets is a neat addition. Obviously very colorful. Nice side along with the eggs.
    4. Carrots - this wasn't bad, either. Pretty nice, especially with the jalapenos, kinda like at some Mexican restaurants you get a bowl of pickled carrots, onions and jalapenos. Awesome!

    So, what other things do you guys like to put in your pickled egg jars? And what do you make your pickling solution out of??? I'm going to be boiling and peeling the eggs this afternoon, so probably sometime this evening I'll check back and see what kind of options I've got to work with.
  • customtrim
    Former Member
    • Dec 2016
    • 1123
    • stow ohio

    I'vedone habanero peppers only to find the eggs do not pick up any of the heat just the beats do. I dont get fancy any more just beets vinegar and surgar to taste. I know some that use cloves and other spices, im just gettingold so i trend towards the simpler ways


    • tRidiot
      Club Member
      • Dec 2015
      • 660
      • NE OK
      • Traeger BBQ124
        Yoder YS480
        Chargriller Duo gas/charcoal side-by side

      Well, I think I'm definitely going to put some garlic in there, too. I'm just open to whatever other options are out there.


      • kmwweiskircher
        Club Member
        • Apr 2016
        • 50
        • Middleton, Idaho

        Ok...I do the "idiots guide to pickled eggs" version! I like hot, spicy pickles!! Every time I finish a jar, I boil eggs, peel them, put in as many that fit in the jar, screw on the lid, put it back on the fridge and wait a week! All the spices I already like are in the jar! The longer they sit, the stronger the spice in the eggs! That's as much work as pickled eggs get in my house! Oh, I have done this with bread and butter pickles, hot and sweet pickles, and plain dill pickles. You might try it.


        • lonnie mac
          Club Member
          • Jul 2016
          • 1258
          • Bacliff, TX
          • Motovlogging for the freedom of old Hippies...


            Home of Brutus Ten!



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          I make them often enough. I have several iterations over the years but lately I just keep it simple and make smaller jars for me. Moonbeam will eat them, but not like I do!

          Here is my latest I have used over some time now. Probably change it up again at some point. I don't use beets never. Used peppers many times, but these are my go to to make a simple quick and easy 1 QT jar of eggs...

          You can do pickling spice, but I can't stand clove so I don't use it.

          2 1/4 cups apple cider vinegar

          3/4 cup Red wine vinegar

          1 tablespoon of Garlic Sea Salt

          1 tablespoon Siracha Sauce

          1-2 tablespoon Brown Sugar (more if you like)

          1 Bay leaf

          1 tablespoon pepper corn

          4 cloves of garlic peeled and halved

          8-10 Boiled and peeled eggs

          1 quart glass jar with lid

          Heat all of the ingredients in a sauce pan until it boils. Pour this mixture over the boiled eggs in the jar making sure the eggs are COVERED and then refrigerate for 4 weeks before serving. These will last in the fridge for a couple of months thereafter but mine are usually gone in a couple of weeks. Down here in the swamps, you see gallon jugs of pickled eggs sitting on the counter at every bar. Don't be scared.

          Click image for larger version

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          • lonnie mac
            lonnie mac commented
            Editing a comment
            Thanks man! Let's just say, several Old Chubs, mixed with a half a jar of boiled eggs, made for an interesting night!

          • HorseDoctor
            HorseDoctor commented
            Editing a comment
            Love pickled eggs. Pheasant eggs are especially good! (Smaller faster & more spice!) Getting the right time of year to do up a few quarts. Will give your recipe a try. Thanks!

          • snowswamp
            snowswamp commented
            Editing a comment
            I’m making these today. I’m excited to try them... in a month. 😀
        • tRidiot
          Club Member
          • Dec 2015
          • 660
          • NE OK
          • Traeger BBQ124
            Yoder YS480
            Chargriller Duo gas/charcoal side-by side

          Here's what I ended up with:

          Jar on the left is red, orange and yellow bell peppers, onions and about 4 large jalapenos sliced in eighths lengthwise.

          Jar on the right is same 4 largish jalapenos and some carrots and cucumbers.

          I just did a simple brine - about a tablespoon of peppercorns, several cloves of chopped fresh garlic, couple bay leaves per jar and maybe a teaspoon or so of regular salt, then covered to the brim in apple cider vinegar.

          I think they're lookin' good! I guess they should be ready to try in about a week or so? From my last couple batches, which were several years ago, they didn't get really good penetration until around 2 weeks in the brine, but I was using larger eggs then.

          Oh, and that crap about letting eggs sit for a couple weeks before cooking and peeling is B.S.! I had 3 dozen I let sit for nearly 3 weeks... I cooked them, peeled them and put them in the brine, but I wasn't feeling confident about them at all. They had a very strong sulphur smell, were slightly slimy and off-white/nearly yellowish color and I just didn't feel quite "right" about them - so they went into the disposal and I bought 4 dozen NEW eggs (off the shelf) and cooked and peeled them immediately. The new ones actually peeled a LOT easier than the "rested" ones. So I won't be bothering with that little "tip" anymore.


        • Shane Rakow
          Club Member
          • Oct 2016
          • 569
          • Nebraska
          • Traeger Pellet w/ add-on Cold Smoker attachment (2008)
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            Favorite Dog Breed: German Shorthair Pointer
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            Favorite Month: October
            Favorite Steak: Ribeye, rare, and reverse seared

          If you just need a few eggs pickled up, simply save the juice from a jar of dill pickles you have emptied, and drop in some hard boiled eggs. 3-4 days later you will have some quick, pickled eggs.


          • tRidiot
            Club Member
            • Dec 2015
            • 660
            • NE OK
            • Traeger BBQ124
              Yoder YS480
              Chargriller Duo gas/charcoal side-by side

            Yeah, we don't really go through pickles much.


            • snowswamp
              Club Member
              • Dec 2017
              • 206
              • Lakewood, CO
              • Weber Genesis Silver B (converted to nat. gas)
                Camp Chef Smoke Vault 24 (converted to nat. gas)
                Thermoworks Smoke
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                Thermoworks IR-IND Infrared Thermometer
                Maverivk XR-50 Thermometer

              Im just getting around to trying pickling eggs. Here are some more recipes I found that looked interesting.



              • AverageJoe
                Club Member
                • Jun 2018
                • 363
                • Fruita Colorado
                • Current Grills/Smoker (MCS is hitting)
                  Brinkman Trailmaster Ceramic Egg
                  Classic Pit Barrel Cooker with
                  US ARMY logo plate
                  Nexgrill Deluxe 6 burner gas grill

                  CGS special order WOO Ring
                  CGS 13" round ceramic stone
                  Thermoworks Black Thermapen MK4
                  Thermoworks BlueDot
                  Thermoworks Smoke

                  Cutlery/Prep Stuff
                  Dalstrong 12" Granton Edge Slicer
                  OXO Steel Chef's Mandoline Slicer
                  Random other knives and shears

                I use a mix of onion, jalapeno, habanero, and red pepper flake when I make my one gallon batch. If I am doing a small batch I use a similar recipe to what lonnie mac posted. But of course I like spicy, and yes I eat the peppers at least 1 of each when having an egg.


                • Mr. Bones
                  Mr. Bones commented
                  Editing a comment
                  Cause peppers is our friend!

                • AverageJoe
                  AverageJoe commented
                  Editing a comment
                  Mr. Bones oh indeed sir. Indeed.
              • smokin fool
                Club Member
                • Apr 2019
                • 922
                • Mississauga, Ont

                The owner made them at a tavern I slung beer at years ago, water/vinnegar with pickling spice but his go to ingredient was whole Mustard seed.
                Those eggs sold like hot cakes


                • 58limited
                  Club Member
                  • Dec 2018
                  • 404
                  • SE Texas
                  • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

                  Interesting historic recipe: https://youtu.be/NojtlqEUE0A

                  I subscribe to this channel, lots of interesting recipes and history.


                  • Thunder77
                    Founding Member
                    • Jul 2014
                    • 2620
                    • Halethorpe, MD
                    • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

                    I don't think I have ever tried a pickled egg. They kinda remind me of some of the dive bars I spent waaaaaay too much of my youth in...


                    • Murdy
                      Club Member
                      • May 2018
                      • 429
                      • North-Central Illinois

                      Hard to find a tavern in Northern Wisconsin that doesn't have pickled eggs!

                      I make mine the lazy-man's way -- get one of those huge jars of Famous Dave's hot pickles (the bread-and-butter, chip style); eat the pickles, add in a bunch of boiled eggs when the pickles are gone, with whatever else sounds good.




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