Balsamic Pickled Eggs
Balsamic Pickled Eggs
These balsamic vinegar-pickled eggs are a great snack or appetizer. If you serve them to guests, their brownish color is sure to be a conversation starter. You can vary the vinegar to suit your taste or color preference.


  • 1 cup water
  • 2 cup balsamic vinegar
  • 6-8 eggs
  • 1 small sweet onion
  • 1 tbsp dijon mustard
  • 1 tsp cayenne pepper
  • 1/2 tsp onion powder
  • 1/4 tsp salt


  1. Peel and thinly slice your onion.
  2. Put all of your ingredients into a small pot (water, vinegar, onion, mustard, cayenne pepper, onion powder and salt)
  3. Bring to a rolling boil and turn off the heat.
  4. Set the brine aside to cool down to room temperature.
  5. While the brine is cooling you can boil and peel your eggs.
  6. Place your eggs into a quart size jar and fully cover with your brine ingredients.  
  7. Put the lid on the jar and lightly toss the contents.
  8. Put the jar in the refridgerator and let it sit for at least a week.  Every couple of days give it a light toss to mix up the ingredients.


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