Quick pickled eggs are a great high protein snack that are so easy to make! I use a quick pickling method that starts with hard boiled eggs and a Weck jar. Once you combine all of the ingredients and let it marinate for a day or two, you’ll have a new favorite snack!
I had never even heard of pickled eggs until I had a beet pickled egg at a local Wisconsin restaurant. It was pink and so so good I immediately ordered another one. After we left the restaurant, I could not stop thinking about them.
But canning, the traditional way, isn’t something I’m really interested in. It just seems like a lot of equipment and way too many steps. And, honestly, the thought of an egg sitting on a shelf and not in the refrigerator weirds me out a little.
So, instead, I love ‘quick pickling’ things – like my Quick pickled Asian vegetables or my refrigerator pickles.
Quick pickling and refrigerator pickling, is something I love! Not sure how to do that? Well, be sure to save this recipe so you can become an expert at quick pickling too.
I like a really tart pickle, and didn’t want to cook a pickling liquid, so this recipe is so quick and easy. Basically, all you’re doing is making hard boiled eggs, peeling them, and then putting all the ingredients in a jar.
This recipe is very vinegar forward – that’s how the eggs get the extra bite that I love. And I usually marinate them for 1-2 days in the refrigerator before eating them, but you could eat these quick pickled eggs an hour after putting them in the refrigerator and they’d still be good!
I like using red onions, because after a day or so, the eggs take on a beautiful light pink color, but you could use white onions or yellow onions if you want a more clear liquid.
These quick pickled eggs are so so good and make a great snack. They are also perfect on salads or on sandwiches (I like doing avocado toast and then putting some lettuce and a sliced up quick pickled egg on top!)
A friend of mine suggested these eggs on top of a bowl Ramen noodles – that’s how she has enjoyed it before and raved about the dish she had!
Are you a fan of pickled eggs? What do you like to eat them on? Let me know in the comments below!
Quick Pickled Eggs
This recipe for quick pickled eggs is a high protein snack that is quick and easy to make!
Print RateServings: 6 eggs
Equipment
Ingredients
- 6 hard boiled eggs peeled
- 1/2 red onion peeled and sliced
- 2-3 sprigs fresh dill (or 1 tsp dried dill)
- 2 garlic cloves peeled and halved
- 1 3/4 cups distilled white vinegar
- 1/2 cup water
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 1/2 tsp celery salt optional
Instructions
- Add hard boiled eggs into an airtight jar or container. Add in onion, dill, garlic and pour in vinegar and water. Add in salt, pepper and celery salt. Gently stir.
- Put lid on and secure. Gently swirl/shake so all ingredients incorporate.
- Refrigerate and let sit for 24 hours before you enjoy. I usually like to let them sit for 3 days before having one.
- These last for up to 4 weeks in the refrigerator. They probably last longer (it's just eggs in a vinegar solution, but I've never had them last very long in our house).
Notes
- To hard boil eggs, I cook mine for 9 minutes in boiling water and then shock them.
- I like the spices floating around, but you could always use pickling spices if you prefer.
- I like very sour/tangy pickles and eggs - you could add 1 tablespoon sugar to make them less tangy.
- If you like a spicy bite to your pickle, add in 1 jalapeno, sliced.
- Red onions leave a light pink tint to your eggs.
The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.
Nutrition
Serving: 1egg | Calories: 96kcal | Carbohydrates: 2g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 187mg | Sodium: 646mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Wendy Burrow says
Thanks for reminding me how much I love pickled eggs! I made a huge jar for a birthday party a few years ago, but it was super involved because first I had to cook fresh beets- but you can pickle those beets with it! Super happy to try your WAY more accessible recipe! Will make this week!!!
Sweetphi says
Oh I’m so happy to hear this! I think you’ll absolutely love these, I make them weekly, they’re so easy. I’d love to hear what you think after you make them.
Wendy Burrow says
These are delicious! Perfect topping for lunch bowls -will slice them up to go on top of grains and roasted veggies!
Bobby Kelley says
Add pickled beets and some beet juice. Gives them a great purple color and adds flavor.
Sweetphi says
Ooooh good idea for the brighter pink/purple. The red onions give them this nice gentle pink, but I’ll try for the deeper color.
Susanne says
I save the liquid from Aunt Nellie’s (or any brand) pickled beets and put eggs in it; two days in the fridge and they are fabulous! I’ve used the same liquid three times before pitching it, just keep it refrigerated.
Sweetphi says
Oh what an awesome idea, thank you for sharing!
Denise E. says
I was in our local pizzeria last week and I got into a conversation with the proprietor and a couple other patrons. We were discussing the trend of putting fried eggs on hamburgers. The proprietor told me that one of his friends wanted to try that, but had no fresh eggs to fry. He did, however, have a jar of pickled eggs in his refrigerator. He sliced one up and put it on his burger. He claimed it was fabulous! It’s definitely something that I would be willing to try!
Sweetphi says
This is so genius and I cannot wait to try it!!