18 Tangy Pickled Egg Recipes in the World That Are Irresistible

Are you looking for a tangy twist on traditional snacks? Look no further than the humble pickled egg! These bite-sized morsels are incredibly easy to make and can be flavored in countless ways. From classic dill to spicy jalapeño, sweet beet to smoky chipotle, there’s a pickled egg recipe out there for everyone.

In this article, we’ll take you on a culinary journey around the world, showcasing 18 tangy pickled egg recipes that are sure to tantalize your taste buds. Whether you’re a seasoned cook or just looking for a fun and easy snack, these recipes are sure to inspire. So grab some eggs, get creative, and let’s dive in!

Classic Dill Pickled Eggs

A classic condiment that’s a staple in many cuisines, pickled eggs are a simple and flavorful addition to any meal. This recipe yields tangy, crunchy, and utterly delicious eggs that will elevate your sandwiches, salads, and snacks.

Ingredients:

– 6 large eggs, hard-boiled and peeled
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon granulated sugar
– 1 teaspoon kosher salt
– 1/4 cup (60g) thinly sliced fresh dill

Instructions:

1. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
2. Pack the eggs into a clean glass jar or container with a tight-fitting lid.
3. Pour the hot pickling liquid over the eggs, making sure they are completely covered.
4. Add the sliced dill on top of the eggs.
5. Seal the jar and refrigerate for at least 24 hours before serving.

Cooking Time: 10 minutes (pickling liquid) + 24 hours (refrigeration)

Spicy Jalapeño Pickled Eggs

Add a spicy kick to your snack routine with these tangy and flavorful pickled eggs.

Ingredients:

– 6 large eggs, hard-boiled and peeled
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 1/4 cup salt
– 1 jalapeño pepper, sliced
– 1 tsp (5g) whole black peppercorns

Instructions:

1. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 10 minutes.
3. Pack the eggs into a clean glass jar or container with a tight-fitting lid. Add sliced jalapeño peppers and black peppercorns.
4. Pour the hot pickling liquid over the eggs, making sure they are fully covered.
5. Seal the jar and refrigerate. Allow the eggs to pickle for at least 24 hours before serving.

Cooking Time: 10 minutes (plus 24 hours of pickling time)

Sweet Beet Pickled Eggs

Add a pop of color and flavor to your snack game with these sweet beet pickled eggs! This recipe is perfect for brunch, as a snack, or even as a topping for salads or sandwiches.

Ingredients:

– 1 dozen large eggs, hard-boiled and peeled
– 1 large beet, peeled and thinly sliced
– 1 cup white vinegar
– 1/2 cup sugar
– 1/4 cup water
– 1 tsp salt
– 1 tsp mustard seeds (optional)

Instructions:

1. In a medium saucepan, combine the sliced beets, vinegar, sugar, water, and salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes.
2. Remove the beets from the liquid with a slotted spoon and let them cool.
3. Pack the hard-boiled eggs into a clean glass jar or container. Pour the pickling liquid over the eggs, making sure they’re completely covered.
4. Add the mustard seeds (if using) on top of the eggs.
5. Refrigerate for at least 24 hours before serving.

Cooking Time: 20 minutes + refrigeration time

Garlic and Herb Pickled Eggs

Elevate your snack game with these flavorful pickled eggs infused with the savory goodness of garlic and herbs.

Ingredients:
• 6 large eggs, hard-boiled and peeled
• 1/2 cup white vinegar
• 1/4 cup water
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried dill weed
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, combine vinegar, water, garlic, parsley, and dill weed.
2. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes.
3. Pack the hard-boiled eggs into a clean glass jar or container with a tight-fitting lid.
4. Pour the hot pickling liquid over the eggs, making sure they are completely covered.
5. Seal the jar and let it cool to room temperature.
6. Store in the refrigerator for at least 24 hours before serving.

Cooking Time: 1 hour (including cooling time)

Curry-Spiced Pickled Eggs

Elevate your snack game with these flavorful and visually appealing curry-spiced pickled eggs, perfect for adding a pop of color and excitement to any gathering.

Ingredients:

– 1 dozen large eggs
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 2 tbsp (30g) granulated sugar
– 1 tsp (5g) ground cumin
– 1 tsp (5g) curry powder
– 1/4 tsp (1.25g) red pepper flakes (optional, for some heat)
– Salt and black pepper to taste

Instructions:

1. Slice the eggs in half lengthwise.
2. In a medium saucepan, combine vinegar, water, sugar, cumin, curry powder, and red pepper flakes (if using).
3. Bring the mixture to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
4. Pack the egg halves into a clean glass jar or container with a tight-fitting lid.
5. Pour the hot pickling liquid over the eggs, making sure they are fully submerged.
6. Seal the jar and refrigerate for at least 24 hours before serving.

Cooking Time: 10 minutes

Smoky Chipotle Pickled Eggs

Elevate your snack game with these spicy, smoky, and tangy pickled eggs that will add a burst of flavor to any gathering.

Ingredients:

– 6 large egg yolks
– 1/2 cup (125ml) white vinegar
– 1/4 cup (60ml) water
– 2 tbsp (30g) granulated sugar
– 1 tsp (5g) salt
– 1 chipotle pepper in adobo sauce, minced
– 1 tsp smoked paprika

Instructions:

1. In a medium saucepan, combine vinegar, water, sugar, salt, and chipotle pepper. Bring to a boil over medium heat.
2. Reduce heat to low and simmer for 10 minutes.
3. Remove from heat and let cool slightly.
4. Pack egg yolks into clean glass jars or containers. Pour the pickling liquid over the eggs.
5. Seal jars and refrigerate for at least 24 hours or up to 1 week.

Cooking Time: 10 minutes

Tangy Mustard Pickled Eggs

Elevate your snack game with these tangy and addictive pickled eggs, infused with the richness of mustard.

Ingredients:

– 1 dozen large eggs, hard-boiled and peeled
– 1/2 cup white vinegar
– 1/4 cup water
– 2 tbsp yellow mustard
– 1 tsp salt
– 1/4 tsp black pepper

Instructions:

1. In a medium saucepan, combine vinegar, water, mustard, salt, and pepper.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
3. Pack the hard-boiled eggs into a clean glass jar or container with a tight-fitting lid.
4. Pour the hot pickling liquid over the eggs, making sure they are completely covered.
5. Seal the jar and let it cool to room temperature.
6. Store in the refrigerator for at least 24 hours before serving.

Cooking Time: 10 minutes

Honey and Vinegar Pickled Eggs

Elevate the humble hard-boiled egg with a tangy and sweet pickling liquid, perfect for snacking or adding a burst of flavor to salads and sandwiches.

Ingredients:

– 6 large eggs, hard-boiled and peeled
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated honey
– 1 tsp (5g) salt
– Optional: garlic cloves, mustard seeds, or pickling spices for added flavor

Instructions:

1. In a medium saucepan, combine vinegar, water, and honey. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
3. Remove from heat and let cool slightly.
4. Pack eggs into a clean glass jar or container. Pour the cooled pickling liquid over the eggs.
5. Seal and refrigerate for at least 24 hours before serving.

Cooking Time: 10 minutes (simmering), then refrigeration time (at least 24 hours)

Turmeric and Ginger Pickled Eggs

Elevate your snack game with this unique recipe that combines the classic pickling process with the warmth of turmeric and ginger. These vibrant, flavorful eggs are perfect for adding a burst of excitement to any meal or gathering.

Ingredients:

– 1 dozen large eggs, hard-boiled and peeled
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 2 tbsp (30g) turmeric powder
– 2 tbsp (30g) grated fresh ginger
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)

Instructions:

1. In a medium saucepan, combine vinegar, water, sugar, turmeric powder, and grated ginger. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 10 minutes.
3. Pack the hard-boiled eggs into a clean glass jar or container. Pour the hot pickling liquid over the eggs.
4. Let cool to room temperature, then refrigerate.
5. Chill for at least 24 hours before serving. Store in the refrigerator for up to 2 weeks.

Cooking Time: 10 minutes

Sriracha Lime Pickled Eggs

Elevate your breakfast or snack game with these spicy and tangy pickled eggs, infused with the bold flavors of Sriracha and lime.

Ingredients:

– 6 large eggs, hard-boiled and peeled
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 ml) water
– 2 tablespoons Sriracha sauce
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon salt
– 1/4 teaspoon black pepper

Instructions:

1. In a medium bowl, whisk together vinegar, water, Sriracha sauce, lime juice, salt, and black pepper until well combined.
2. Add the hard-boiled eggs to the pickling liquid and make sure they are fully submerged.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 24 hours or up to 48 hours.
4. Before serving, give the eggs a good stir and adjust the seasoning if needed.

Cooking Time:

– Preparation time: 10 minutes
– Pickling time: 24-48 hours

Balsamic and Rosemary Pickled Eggs

Elevate your snack game with these tangy and flavorful pickled eggs, infused with the rich flavors of balsamic vinegar and rosemary. Perfect as a quick bite or added to salads.

Ingredients:

– 6 large eggs
– 1 cup (250ml) white wine vinegar
– 1/2 cup (125ml) balsamic vinegar
– 2 tablespoons chopped fresh rosemary leaves
– 1 tablespoon granulated sugar
– Salt and pepper, to taste

Instructions:

1. Hard-boil the eggs, then cool and peel.
2. In a large bowl, whisk together the white wine vinegar, balsamic vinegar, rosemary leaves, sugar, salt, and pepper.
3. Add the cooled eggs to the marinade, making sure they are fully covered.
4. Cover the bowl with plastic wrap or a lid, and refrigerate for at least 2 days or up to 1 week.
5. Before serving, give the eggs a good stir and adjust the seasoning if needed.

Cooking Time: 2 days (or up to 1 week)

Cajun-Style Pickled Eggs

Get ready to add a spicy twist to your egg game with these Cajun-Style Pickled Eggs! This recipe combines the tanginess of pickling liquid with the bold flavors of Cajun spices, creating a snack or side dish that’s sure to please.

Ingredients:

– 1 dozen large eggs
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tsp (5g) salt
– 1/2 tsp (2g) Cajun seasoning blend
– 1/4 tsp (1g) cayenne pepper

Instructions:

1. Hard-boil the eggs, cool them, and peel.
2. In a medium saucepan, combine vinegar, water, sugar, salt, Cajun seasoning blend, and cayenne pepper.
3. Bring the mixture to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
4. Pack the peeled eggs into clean glass jars or containers, leaving about 1 inch (2.5cm) at the top.
5. Pour the hot pickling liquid over the eggs, making sure they’re fully submerged.
6. Seal the jars, let them cool to room temperature, and store them in the refrigerator.

Cooking Time: None, as this recipe is a quick pickle!

Soy Sauce and Star Anise Pickled Eggs

Elevate your snack game with this unique recipe that combines the savory flavor of soy sauce with the warm, aromatic spice of star anise. These pickled eggs are perfect for a quick bite or as a topping for salads or sandwiches.

Ingredients:

– 1 dozen large eggs
– 1/2 cup soy sauce
– 1/4 cup white vinegar
– 2 tablespoons sugar
– 1 whole star anise
– 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Hard-boil the eggs, cool them down, and peel.
2. In a medium saucepan, combine soy sauce, vinegar, sugar, and star anise. Bring to a boil over high heat, then reduce to low and simmer for 10 minutes.
3. Pack the peeled eggs into a clean glass jar or container with a tight-fitting lid. Pour the hot pickling liquid over the eggs, making sure they are completely covered.
4. Let the eggs cool to room temperature, then refrigerate them for at least 24 hours before serving.

Cooking Time: 10 minutes (simmering the pickling liquid) + overnight chilling time

Lemon and Thyme Pickled Eggs

Add a burst of citrusy freshness to your snack game with these tangy and savory lemon and thyme pickled eggs. Perfect for topping salads, sandwiches, or enjoying as a quick bite.

Ingredients:

– 6-8 eggs
– 1 cup white vinegar
– 1/2 cup water
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp honey
– 2 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. Hard-boil the eggs, then chill them in an ice bath.
2. In a saucepan, combine vinegar, water, lemon juice, honey, and thyme. Bring to a boil over medium heat.
3. Reduce heat to low and simmer for 10 minutes.
4. Pack the cooled eggs into a clean glass jar with a tight-fitting lid. Pour the pickling liquid over the eggs, making sure they’re fully covered.
5. Seal the jar and refrigerate for at least 24 hours or up to 2 weeks.

Cooking Time: None, as these are a refrigerator-based recipe.

Maple and Bourbon Pickled Eggs

Elevate your snack game with these richly flavored pickled eggs, infused with the sweetness of maple syrup and the depth of bourbon. Perfect for a quick bite or as a topping for your favorite salad.

Ingredients:

– 6 large eggs
– 1 cup (250ml) apple cider vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 2 tablespoons pure maple syrup
– 2 tablespoons bourbon whiskey
– 1 teaspoon Dijon mustard
– Salt and pepper to taste

Instructions:

1. Hard-boil the eggs, cool, then peel.
2. In a saucepan, combine vinegar, water, sugar, maple syrup, bourbon, mustard, salt, and pepper.
3. Bring the mixture to a boil, stirring occasionally, then reduce heat and simmer for 10 minutes.
4. Pack the cooled eggs into a clean glass jar, pour the pickling liquid over them, and seal.
5. Refrigerate for at least 24 hours before serving.

Cooking Time: 10 minutes (pickling liquid) + overnight chilling

Chili Garlic Pickled Eggs

Elevate your brunch game with these Chili Garlic Pickled Eggs! A tangy and savory twist on traditional deviled eggs, this recipe adds a spicy kick from chili flakes and garlic.

Ingredients:

– 6 large eggs, hard-boiled and peeled
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 ml) water
– 2 tbsp (30 g) granulated sugar
– 1 tsp (5 g) kosher salt
– 1/2 tsp (2.5 g) chili flakes
– 3 cloves garlic, minced
– Fresh cilantro leaves for garnish

Instructions:

1. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 10 minutes or until the liquid has reduced slightly.
3. Remove from heat and stir in chili flakes and garlic.
4. Let the mixture cool to room temperature.
5. Cut the eggs in half lengthwise and carefully scoop out yolks.
6. Place yolks in a bowl and pour the cooled pickling liquid over them.
7. Let it sit at room temperature for at least 2 hours or refrigerate overnight.
8. Just before serving, garnish with fresh cilantro leaves.

Cooking Time: 10 minutes (plus chilling time)

Tarragon and White Wine Pickled Eggs

Elevate your snack game with these flavorful pickled eggs infused with the subtle tang of tarragon and the crispness of white wine.

Ingredients:

– 6 large eggs, hard-boiled and peeled
– 1 cup (250ml) white wine vinegar
– 1/2 cup (125ml) dry white wine
– 1 tablespoon sugar
– 2 tablespoons chopped fresh tarragon leaves
– Salt and pepper to taste

Instructions:

1. In a saucepan, combine white wine vinegar, white wine, sugar, salt, and pepper. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 5 minutes.
3. Remove from heat and let cool slightly.
4. Add chopped tarragon leaves to the pickling liquid.
5. Place eggs into a clean glass jar with a tight-fitting lid.
6. Pour the cooled pickling liquid over the eggs, making sure they’re fully submerged.
7. Seal the jar and refrigerate for at least 24 hours before serving.

Cooking Time: 5 minutes (plus 24 hours of pickling time)

Apple Cider Vinegar Pickled Eggs

Add a tangy twist to your egg game with this simple recipe that combines the richness of eggs with the brightness of apple cider vinegar.

Ingredients:

– 6 large eggs, hard-boiled and peeled
– 1 cup apple cider vinegar
– 1/2 cup water
– 1 tablespoon granulated sugar
– 1 teaspoon salt
– Optional: garlic powder, paprika, or other spices to taste

Instructions:

1. In a medium saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 5 minutes.
3. Remove from heat and let cool slightly.
4. Crack eggs into the pickling liquid and make sure they’re fully submerged.
5. Cover saucepan with plastic wrap or aluminum foil and refrigerate for at least 24 hours or up to 3 days.
6. Before serving, give the eggs a good stir and add any desired spices.

Cooking Time: None (except for the initial boiling of the eggs)

Enjoy your tangy and delicious Apple Cider Vinegar Pickled Eggs!

Summary

Discover the world of tangy pickled eggs with these 18 mouth-watering recipes! From classic dill to spicy jalapeño, sweet beet to garlic and herb, each recipe offers a unique twist on this beloved snack. Try your hand at curriespiced, smoky chipotle, or honey and vinegar flavors, or explore international inspirations like soy sauce and star anise or tarragon and white wine. Whether you’re looking for a quick snack or a creative addition to your brunch menu, these pickled egg recipes are sure to satisfy your cravings.