Pickled Eggs

A popular pub snack, pickled eggs are made by marinating hard-boiled eggs in a crisp and bright brine of distilled white vinegar, peppery spices, and fresh herbs. The pickled eggs will take on a slightly bouncier texture and punchier flavor the longer they soak in the brine. Serve them whole as a snack, or combine the yolks with mayonnaise and mustard for a tangy riff on deviled eggs (see Notes from the Food & Wine Test Kitchen).

How long do pickled eggs last?

When stored in their brine in the refrigerator, pickled eggs can last for up to one week. While some pubs and gas stations store large jars of pickled eggs at room temperature, we don’t recommend doing that with this recipe.

How do you peel hard-boiled eggs?

After chilling the eggs in an ice bath, it’s time to peel them. Working with one egg at a time, gently crack it on a surface on all sides. Hold the egg under a cold running water, and peel off the shell, letting the water help to loosen any stubborn stuck-on pieces of shell. 

Notes from the Food & Wine Test Kitchen

To make deviled pickled eggs, remove the eggs from the pickling liquid. Cut the eggs in half lengthwise, and carefully remove the yolks. Mash together the yolks, 3 tablespoons mayonnaise, 1 teaspoon yellow mustard, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper in a medium bowl until smooth. Spoon the evenly divided yolk mixture into the egg whites (about 2 teaspoons each). Garnish with fresh dill.

Make ahead

Pickled eggs can be stored in the pickling brine in the refrigerator for up to one week.