Childhood Bree would have never thought Adult Bree would eat hardboiled eggs, let alone pickled eggs. But give these Red Onion Pickled Eggs a try and I swear you’ll thank me.
They make a great high-protein snack. You could use them to top your mixed green salads, add to chicken or tuna salad, or spice up your usual potato salad. They are also traditionally served as snacks at bars and taverns alongside a pint of beer.
- 4-5 large eggs
- 1 cup + 1 tbsp white vinegar
- 1 tsp sugar
- 1 tsp salt
- 1/4 large red onion, thinly sliced
- 2 bay leaves
- 1 tsp ground coriander
- 1/2 tsp black pepper
Bring a small pot of water to a soft boil then add 1 tbsp vinegar. If an egg breaks while boiling, the vinegar helps the egg stay inside the shell vs leaking out into the water. Gently place your eggs into the water and reduce to simmer for 10 minutes. Meanwhile, prepare an ice bath – a large bowl of water with ice cubes.
After 10 minutes, remove the eggs from the water with a slotted spoon and place into the ice bath. Dump the water. In the now empty pot, combine sugar, salt, and vinegar. Bring to a boil and stir until everything dissolves. In a jar or other 20oz container place the red onion, bay leaves, ground coriander, and black pepper. Pour the dissolved vinegar mixture over the other ingredients and set pickling liquid aside to cool slightly. Remove the eggs from the ice bath and gently pat dry. Peel your hardboiled eggs and place them into your pickling liquid. (PRO TIP: use dry hands to peel the eggs for easier peeling).
Refrigerate at least 4 hours before eating. This keeps in the refrigerator for up to 7 days.