How to make it

  • In a large saucepan, combine the first eight ingredients.
  • Bring to a boil.
  • Reduce heat then cover the saucepan and simmer for 15-20 minutes.
  • Run cold water over cooked eggs and crack ends against the side of the saucepan.
  • Allow them to sit in the cold water for approximately 20 minutes.
  • Place onions and peeled eggs in a large jar.
  • Add enough vinegar mixture to completely cover.
  • Cover and refrigerate overnight.
  • Always use a clean utensil when you remove eggs for serving.
  • When eggs are prepared this way, they can be refrigerated for up to 1 week but no longer.

Reviews & Comments 1

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    " It was excellent "
    chacha ate it and said...
    I happen to think that pickled eggs are a must in everyone's fridge. Great recipe and it's so easy. Thank you for including it in the group recipes.
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