Simple, protein-packed, and full of tangy flavor, these quick pickled eggs are a convenient and flavorful addition to your fridge. Made with pantry staples in under 10 minutes of prep time, they’re perfect for snacking, topping salads, or serving on charcuterie boards.
Why You’ll Love This Recipe
These quick pickled eggs are an excellent make-ahead snack that balances convenience and nutrition. The tangy brine infuses each egg with bold flavor, while the optional fresh dill adds a subtle herbal note. With minimal prep and no canning required, this recipe is ideal for busy home cooks looking for healthy, satisfying options. They’re also great for low-carb and high-protein diets.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 8 hard-boiled eggs, peeled
- 1 cup white vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/2 teaspoon black peppercorns
- 2 garlic cloves, smashed
- 1 small sprig fresh dill (optional)
Directions
- Peel the hard-boiled eggs and place them in a clean glass jar or container.
- In a small saucepan over medium heat, combine the white vinegar, water, sugar, salt, black peppercorns, and smashed garlic cloves.
- Stir the mixture until the sugar and salt are fully dissolved. Remove from heat and let the brine cool slightly.
- Pour the brine over the eggs in the jar, ensuring the eggs are completely submerged.
- Add a small sprig of fresh dill to the jar if desired for added herbal flavor.
- Seal the jar tightly with a lid and refrigerate for at least 24 hours. For best flavor, allow the eggs to pickle for 3–5 days before consuming.
Servings and timing
Servings: 8 pickled eggs
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes + chill
Calories: 70 kcal per egg
Variations
- Spicy Version: Add sliced jalapeños or a dash of hot sauce to the brine for a spicy kick.
- Beet Pickled Eggs: Add a few slices of cooked beet to the jar for a beautiful pink hue and subtle earthy flavor.
- Curry Eggs: Mix a teaspoon of curry powder into the brine for a warm, spiced profile.
- Smoky Eggs: Add a few drops of liquid smoke or a pinch of smoked paprika to the brine.
- Sweet Pickle Style: Increase the sugar to 2 tablespoons for a sweeter, bread-and-butter style pickle.
Storage/Reheating
Pickled eggs should be stored in a tightly sealed jar in the refrigerator. They will keep well for up to 2 weeks. Do not attempt to reheat pickled eggs, as they are intended to be served cold or at room temperature. Always use clean utensils to remove eggs from the jar to prevent contamination.
FAQs
How soon can I eat pickled eggs?
They should be refrigerated for at least 24 hours, but waiting 3 to 5 days allows the flavor to fully develop.
Can I reuse the pickling brine?
It is not recommended to reuse the brine for food safety reasons, especially with eggs. Always make a fresh batch.
Are pickled eggs safe to eat?
Yes, as long as they are kept refrigerated and consumed within 2 weeks. Do not leave them at room temperature for extended periods.
Can I use apple cider vinegar instead of white vinegar?
Yes, apple cider vinegar can be used for a slightly sweeter and more complex flavor.
What kind of container should I use?
Use a clean, non-reactive container like a glass jar with a tight-fitting lid.
Can I add other vegetables to the jar?
Yes, you can add items like onion slices, jalapeños, or carrots to the jar for extra flavor and color.
Do I need to pierce the eggs?
No, piercing the eggs is unnecessary and may increase the risk of bacterial contamination.
Can I make a larger batch?
Absolutely. Simply double or triple the ingredients proportionally, and use a larger container to hold the eggs and brine.
What should I serve pickled eggs with?
They are excellent on salads, as a snack, on charcuterie boards, or sliced onto toast or sandwiches.
Can I pickle freshly boiled eggs while still warm?
Let the eggs cool completely before pickling to maintain proper texture and food safety.
Conclusion
Quick and easy pickled eggs are a smart addition to any refrigerator, offering a tangy, satisfying snack that’s ready whenever you are. With only a few common ingredients and minimal prep, these eggs are an ideal choice for anyone seeking a flavorful, high-protein snack or versatile addition to meals. Enjoy them on their own or as part of your favorite dishes.
PrintQuick & Easy Pickled Eggs
Simple, protein-packed, and full of tangy flavor, these quick pickled eggs are an easy make-ahead snack or topping made with pantry staples in under 10 minutes prep.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes + chill
- Yield: 8 pickled eggs 1x
- Category: Snack
- Method: Pickling
- Cuisine: American
Ingredients
- 8 hard-boiled eggs, peeled
- 1 cup white vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/2 teaspoon black peppercorns
- 2 garlic cloves, smashed
- 1 small sprig fresh dill (optional)
Instructions
- Peel the hard-boiled eggs and place them in a clean glass jar or container.
- In a small saucepan over medium heat, combine the vinegar, water, sugar, salt, peppercorns, and garlic.
- Stir the mixture until the sugar and salt are fully dissolved, then remove from heat.
- Let the brine cool slightly, then pour it over the eggs, making sure they are fully submerged.
- Add fresh dill to the jar if desired for extra flavor.
- Seal the jar tightly and refrigerate for at least 24 hours for flavor to develop, but 3–5 days is best.
- Keep refrigerated and consume within 2 weeks.
Notes
- Use older eggs for easier peeling after boiling.
- Experiment with added spices like mustard seeds, red pepper flakes, or bay leaves.
- The longer the eggs sit in the brine, the more flavorful they become.
- Slice eggs in half for easier serving on salads or boards.
Nutrition
- Serving Size: 1 pickled egg
- Calories: 70 kcal
- Sugar: 0.5 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 185 mg