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Quick & Easy Pickled Eggs

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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.

Ingredients

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  • 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

  1. Peel the hard-boiled eggs and place them in a clean glass jar or container.
  2. In a small saucepan over medium heat, combine the vinegar, water, sugar, salt, peppercorns, and garlic.
  3. Stir the mixture until the sugar and salt are fully dissolved, then remove from heat.
  4. Let the brine cool slightly, then pour it over the eggs, making sure they are fully submerged.
  5. Add fresh dill to the jar if desired for extra flavor.
  6. Seal the jar tightly and refrigerate for at least 24 hours for flavor to develop, but 3–5 days is best.
  7. 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

Find it online: https://yumfoodusa.com/quick-easy-pickled-eggs/