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Use this recipe as a last minute side dish. These lightly spiced pickled eggs are always a treat, especially served with breads and cheeses.
Ingredients
- 12 eggs
- 1 cup tarragon vinegar
- 1 cup water
- 2 tablespoons white sugar
- 1 teaspoon salt
- ½ teaspoon celery seed
- 1 clove garlic, minced
- 2 bay leaves
Directions
Step 1
Place 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.
Step 2
In 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.
Step 3
Pour mixture over eggs; cover and refrigerate for 2 to 3 days.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 80 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat2g | 8% |
| Cholesterol186mg | 62% |
| Sodium264mg | 11% |
| Total Carbohydrate3g | 1% |
| Total Sugars3g | |
| Protein6g | |
| Vitamin C0mg | 1% |
| Calcium29mg | 2% |
| Iron1mg | 6% |
| Potassium70mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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