Pickled Eggs

Name: Pickled Eggs
Prep time: 20 min
Total time: 20 min
Yield: 1 dozen
Ingredients: 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

Total Time Prep: 20 min. + chilling

Yield 1 dozen

Test Kitchen Approved

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

Ingredients

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

Directions

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

1 each: 92 calories, 5g fat (2g saturated fat), 212mg cholesterol, 259mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 7g protein.