Description
This Balsamic Pickled Egg Recipe is an easy, protein-packed snack made with simple pantry ingredients. Tangy, slightly sweet, and perfect for meal prep, these eggs get better with time in the fridge.
Ingredients
7–10 hard-boiled eggs (for a 1-quart jar)
or 8 hard-boiled eggs (for 2 pint jars)1 cup balsamic vinegar
1 cup water
2 tablespoons sugar
2 tablespoons salt
Optional: sliced onions
Optional: 1 teaspoon minced garlic
Instructions
Hard-boil the eggs using your preferred method. Let them cool completely, then peel.
Place the peeled eggs into a clean wide-mouth jar. Add onions or garlic if using.
In a saucepan, combine balsamic vinegar, water, sugar, and salt. Heat gently until the sugar and salt dissolve.
Carefully pour the warm brine over the eggs, fully covering them.
Leave about ¼ inch of headspace at the top of the jar.
Let the jar sit uncovered for 30 minutes, then seal with a lid.
Refrigerate once cooled to room temperature.
Eggs can be eaten after a few hours, but best flavor develops after 5–7 days.
Notes
Flavor deepens the longer the eggs sit.
Store eggs fully submerged in brine at all times.
Always keep refrigerated; this is not a shelf-stable recipe.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack, Appetizer
- Method: Pickling, No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 80
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 185 mg