Best Easter Pickled Eggs Recipes

Naturally Dyed Pickled Easter Eggs image

Provided by Anna Stockwell

Yield Makes 6 pickled eggs

Number Of Ingredients 21

6 hard-boiled eggs, peeled
1 cup distilled white vinegar
2 teaspoons kosher salt
2 teaspoons sugar
For pink pickled eggs:
1/2 small beet, peeled, quartered
1 shallot, sliced
1 bay leaf
For yellow pickled eggs:
1 (1/2-inch) piece ginger, thinly sliced
2 teaspoons black peppercorns
1/4 teaspoon turmeric powder
For purple pickled eggs:
1 cup chopped purple cabbage
1 teaspoon caraway seeds
2 teaspoons baking soda, divided
For orange pickled eggs:
1 medium carrot, peeled, sliced
2 garlic cloves
1 sliver peeled beet
Small pinch of saffron

Steps:

Place eggs in a medium glass heatproof jar. Cook vinegar, salt, sugar, and 1 cup water in a small pot over high heat, stirring, until salt and sugar dissolve.
To make pink pickled eggs:
Add beet, shallot, and bay leaf and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of pink.
To make yellow pickled eggs:
Add ginger, peppercorns, and turmeric and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of yellow.
To make purple pickled eggs:
Add cabbage and caraway seeds and bring to a boil. Remove from heat and let cool slightly. Pour over eggs. Add 1 tsp. baking soda and stir until foaming subsides, then stir in remaining 1 tsp. baking soda. Chill at least 3 hours or up to overnight for a darker shade of purple.
To make orange pickled eggs:
Add carrot, garlic, beet, and saffron and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of orange.
Do Ahead
Pickled eggs can be made 5 days ahead. Remove from pickling brine once desired color has been reached, transfer to an airtight container, and chill.

Naturally Dyed Pickled Easter Eggs image

Provided by @MakeItYours

Number Of Ingredients 17

6 hard-boiled eggs, peeled
1 cup distilled white vinegar
2 teaspoons kosher salt
2 teaspoons sugar
1/2 small beet, peeled, quartered
1 shallot, sliced
1 bay leaf
1 (1/2-inch) piece ginger, thinly sliced
2 teaspoons black peppercorns
1/4 teaspoon turmeric powder
1 cup chopped purple cabbage
1 teaspoon caraway seeds
2 teaspoons baking soda, divided
1 medium carrot, peeled, sliced
2 garlic cloves
1 sliver peeled beet
Small pinch of saffron

Steps:

Preparation Place eggs in a medium glass heatproof jar. Cook vinegar, salt, sugar, and 1 cup water in a small pot over high heat, stirring, until salt and sugar dissolve.
To make pink pickled eggs: Add beet, shallot, and bay leaf and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of pink.
To make yellow pickled eggs:
Add ginger, peppercorns, and turmeric and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of yellow.
To make purple pickled eggs:
Add cabbage and caraway seeds and bring to a boil. Remove from heat and let cool slightly. Pour over eggs. Add 1 tsp. baking soda and stir until foaming subsides, then stir in remaining 1 tsp. baking soda. Chill at least 3 hours or up to overnight for a darker shade of purple.
To make orange pickled eggs:
Add carrot, garlic, beet, and saffron and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of orange.
Do Ahead
Pickled eggs can be made 5 days ahead. Remove from pickling brine once desired color has been reached, transfer to an airtight container, and chill.

~ Easter Pickled Eggs ~ image

Provided by Cassie * @1lovetocook1x

Number Of Ingredients 6

Dozen - boiled eggs, cooked and shelled
1 medium onion, sliced and pull apart into rings
2 cup(s) beet juice
1/2 cup(s) each - brown sugar & granulated sugar
Canned - beets, sliced
1 cup(s) cider vinegar

Steps:

Boil eggs, cool then remove shells. Place in bowl with the drained beets and onions. Bring the 2 cups of beet juice to a boil. Reduce heat and add vinegar and sugars. Simmer until sugars have dissolved. Pour over eggs, beets, and onions. Covef dish and leave set in refrigerator for a couple days. Enjoy!