Bubbas Pickled Eggs Recipes

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PICKLED EGGS WITH BEETS

Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. -Mary Banker, Fort Worth, Texas

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 12 servings.

Number Of Ingredients 5



Pickled Eggs with Beets image

Steps:

  • Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 168 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 200mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.

2 cans (15 ounces each) whole beets
12 hard-boiled large eggs, peeled
1 cup sugar
1 cup water
1 cup cider vinegar

CLASSIC PICKLED EGGS

This is a classic recipe for pickled eggs.

Provided by Rod

Categories     Appetizers and Snacks     Pickled Egg Recipes

Time P7DT25m

Yield 12

Number Of Ingredients 6



Classic Pickled Eggs image

Steps:

  • Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  • Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
  • Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.

Nutrition Facts : Calories 71 calories, Carbohydrate 4.6 g, Cholesterol 137.6 mg, Fat 3.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 633.3 mg, Sugar 4.5 g

12 small eggs
3 cups white vinegar
¼ cup white sugar
1 tablespoon salt
2 cloves garlic
1 bay leaf

PICKLED EGGS

This is a perfect recipe to use already prepared hard-boiled egg. They would be great for a brunch or springtime luncheon.-American Egg Board, Linda Braun, Park Ridge, Illinois

Provided by Taste of Home

Categories     Appetizers     Breakfast     Brunch

Time 20m

Yield 1 dozen.

Number Of Ingredients 7



Pickled Eggs image

Steps:

  • In a medium saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until onion is tender, about 5 minutes. , Place six eggs each in two 1-qt. jars with tight-fitting lids. Pour half of the hot vinegar mixture into each jar; cover with lids. Refrigerate several hours or overnight.

Nutrition Facts : Calories 92 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 259mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 7g protein.

2 cups white vinegar
1 medium onion, thinly sliced
2 tablespoons sugar
2 teaspoons mixed pickling spices
2 teaspoons curry powder
1 teaspoon salt
12 hard-boiled large eggs, peeled

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