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Pickled Eggs III Recipe

Recipe by: Honda

"Use this recipe as a last minute side dish. These lightly spiced pickled eggs are always a treat, especially served with breads and cheeses."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook40 m
  • Ready In2 d 55 m
  • 1Place eggs in a large 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 and peel.
  • 2In a medium saucepan over medium heat, mix the tarragon vinegar, water, sugar, salt, celery seed, garlic and bay leaves. Bring to a boil, then simmer 30 minutes. Set aside to cool.
  • 3Pour mixture over eggs; cover and refrigerate for 2 to 3 days.
Ingredients
  • 12 servings
  • 80 cals
  • 12 eggs
  • 1 cup tarragon vinegar
  • 1 cup water
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1 clove garlic, minced
  • 2 bay leaves
Nutrition

Amount per serving ( 5 total)

  • Calories:
    80
    4%
  • Fat:
    5
    8%
  • Carbs:
    2.6
    < 1%
  • Protein:
    6.3
    13%
  • Cholesterol:
    186
    62%

Based on a 2,000 calorie diet

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