Pickled Eggs With Dill Recipes
DILL PICKLED EGGS
Make and share this Dill Pickled Eggs recipe from Food.com.
Provided by Andrea N.
Categories < 60 Mins
Time 35m
Yield 3-4 jars, 4 serving(s)
Number Of Ingredients 8
Steps:
- Eggs: cover 24 eggs with cold water and bring to a boil. Once water begins to boil remove from heat and allow to sit for 15 minutes, followed by 5 minute cold water bath. Peel.
- Brine: Bring vinegar, water and salt to a boil, remove from heat.
- Jars: 4 quart jars, cleaned in dishwasher or with hot soapy water, rinse thoroughly. Each jar needs 1 tbsp of mustard seed, fresh dill (1 flower), 2 cloves of peeled garlic, and 1 whole jalapeno pepper.
- Run toothpick through each egg and place 6-8 per jar (depending on size of eggs), cover with brine and seal with lid.
- Jars must be kept in refrigerator, eggs ready within 1 week, but best to wait at least 2 weeks.
- Enjoy!
DEVILED EGGS WITH DILL
Deviled eggs make a great side dish for Easter, but they also are a fantastic snack. These have a hint of Worcestershire and a slight tang of mustard. Try using Dijon for an extra layer of flavor. -Mary Prior, Rush City, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use). , In a large bowl, mash reserved yolks. Stir in the mayonnaise, vinegar, mustard, Worcestershire sauce, salt and pepper. Stuff or pipe into egg whites. Garnish with dill. Refrigerate until serving.
Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 144mg cholesterol, Sodium 207mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
EMILY'S PICKLED EGGS
This wonderful picked egg recipe is quick and easy. Perfect for a nice gift, or just to have on hand for entertaining. Plan ahead though, they need to be refrigerated for at least 3 days before they're ready for eating.
Provided by Cheryl
Categories Appetizers and Snacks Pickled Egg Recipes
Time P3DT35m
Yield 12
Number Of Ingredients 7
Steps:
- Place eggs in a large pot and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Place the eggs into a 1 quart wide mouth jar.
- In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature, then refrigerate for 3 days before serving.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 1.8 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 1030.8 mg, Sugar 0.8 g
PICKLED QUAIL EGGS - DILL PICKLING
One of the advantages of quail eggs is they pickle so much faster than chicken eggs. You can buy pre-hard cooked quail eggs in cans at Asian grocery markets. Liquid volumes are approximate. For the pickle juice, just save old dill pickle jars with their liquid. Preparation time does not include marinating time. These will come out nicely yellowish-green.
Provided by Diann is Cooking
Categories < 15 Mins
Time 5m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Put eggs in container, followed by the other ingredients. Liquid should cover the eggs.
- Cover the container, store in refrigerator for 3 days (or longer). Swirl contents occasionally.
- Drain, and serve chilled as an appetizer. Reserve some fresh dill as a garnish.
Nutrition Facts : Calories 137.2, Fat 9.5, SaturatedFat 3, Cholesterol 723.4, Sodium 121.1, Carbohydrate 0.8, Sugar 0.4, Protein 11.3
PICKLED EGGS
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
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 20m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- 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 : Calories 92 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 259mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 7g protein.
GARLIC PICKLED EGGS
These tasty pickled eggs are great to keep around as a snack. For red eggs, substitute beet juice for water.
Provided by Cliff Andres
Categories Appetizers and Snacks Pickled Egg Recipes
Time P7DT25m
Yield 12
Number Of Ingredients 6
Steps:
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
- Place the eggs in a 1 quart jar with the onion rings.
- In a medium saucepan, bring to a boil the vinegar, water, sugar and garlic. Remove from heat and allow to cool approximately 15 minutes.
- Pour the vinegar mixture over the eggs and cover. Refrigerate 1 week before serving.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 6.2 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 1.6 g, Sodium 70.8 mg, Sugar 5 g
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