Easy Peasy Pickled Eggs Recipes

EASY CREAMY DEVILED EGGS

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool under cold running water, and peel. Cut the eggs in half, and place the yolks in a bowl. Reserve the whites.
• Mix the wasabi mayonnaise, salad dressing, relish, mustard, garlic salt and pepper into the yolks. Spoon into the awaiting egg white halves. Sprinkle paprika over the top. Refrigerate until serving.

PERFECT PICKLED EGGS

Steps:

• Combine vinegar, water, sugar, pickling spices and salt in small saucepan.
• Bring to boil, stirring frequently, until sugar dissolves. Reduce heat to low, cover and simmer for 10 minutes. Strain liquid through sieve or cheesecloth, if desired.
• Place eggs in 4-cup (1 L) jar with lid. Pour hot liquid over eggs into each jar; Cover jar with lid.
• Refrigerate for at least two days before using.

EASY PEASY PICKLED EGGS

Steps:

• 1. Wash and dry 1 quart jar, set aside. Boil 1 dozen eggs and peel. Be gentle, we don't want cracked eggs!
• 2. Place eggs in 1 quart jar and add salt, red pepper flakes, bay leaves and garlic.
• 3. In small sauce pan boil water and vinegar. Pour oven eggs and cap jar. Place into refrigerator and let stand 3-7 days depending on how pickled you like your eggs.
• 4. You can easily adapt this recipe to your own taste. Experiment! Add beet juice, jalapeno juice or jalapenos, black pepper, onions, even sugar. Whatever floats your boat!

EASY PICKLED EGGS (NO CANNING REQUIRED)

Steps:

• Place all ingredients except eggs, garlic, and dill in a saucepan.
• Bring to a boil, reduce heat and simmer 5 minutes. Cool slightly.
• Add garlic clove to the jar. Place 3 eggs in a large jar. Top with some of the cooked onion slices and a sprig of dill. Repeat until the jar is full.
• Pour the liquid over the eggs and seal the jar.
• Refrigerate at least 3-4 days before eating (1 week is best).

EASY PICKLED EGGS

Steps:

• After eating all the pickles out of the jar, save pickle juice.
• Boil eggs and drain water off of them.
• Run cold water over them until they are cooled.
• Peel the eggs and drop them into the jar.
• Add the other ingredients and stir it into the jar.
• Put in the refrigerator and let them sit for about amonth or longer so they can marinate.
• Stir the ingredients every other day or so.
• These are really easy and quite yummy.

SUPER EASY PICKLED EGGS

Steps:

• Hard-boil the eggs (takes about 15 minutes) then drain and re-fill the pot with cold water.
• While the eggs are cooling, place remaining ingredients in a small sauce pan on high heat. Heat to low boil, then simmer on low heat for 3 minutes.
• While the pickling solution is simmering, peel the eggs and place in a 1 quart mason jar. Don't worry if an egg sticks above the jar rim slightly - they squish down.
• Pour the pickling solution into the jar. Since the eggs will float up to the top, make sure the jar is filled up to the rim with pickling solution to minimize air up there. If you don't have enough pickling solution, add 1 tablespoon of vinegar and 1 tablespoon of sugar until it is up to the rim.
• Set on counter to cool to room temperature, then label with the date and place in the refrigerator.
• Wait 2 weeks for the eggs to pickle thoroughly before eating. Keep them in the fridge and try to eat them within 2 months (after that they are still edible, but rubbery in texture).

EASY PICKLED EGGS

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool under cold running water. Once the eggs cool for a bit, roll the eggs back and forth on the counter to crush the shells, then return to the cold water for up to an hour. They will peel very easily then.
• Place the peeled eggs in a large bowl or large wide mouthed jar with a lid. Pour in the pickled beets and juice. Add onions if you are using. Let them set in the refrigerator for at least 24 hours - 2 days is best if you can wait that long. Turn jar or stir once or twice to be sure that the eggs are evenly colored. Slice eggs in half and arrange on a tray to serve.