Pickled egg

Nutrition Information
Calories 80
Total fat 5.5 g
Saturated fat 2 g
Cholesterol 210 mg
Sodium 0 g
Total carbs 0 g
Dietary fiber 0 g
Sugars 0 g
Protein 7.5 g

Pickled eggs are hard boiled eggs which have been preserved by pickling.


After the eggs are hard boiled the shell is removed and they are submerged in a solution of vinegar, salt, spices, and other seasonings. Recipes vary from the traditional brine solution used for pickles and other solutions which can impart a sweet or spicy taste. The final taste is largely determined by the pickling solution. The eggs are left in this solution for anywhere from one day to several months. Prolonged exposure to the pickling solution may result in the eggs developing a rubbery texture. Care should be taken to prepare the eggs properly. As with all home pickling recipes, proper procedures should be followed to avoid food poisoning.

One variant popular in Pennsylvania Dutch country, known as pickled beet eggs or red beet eggs, includes whole beets in the pickling solution to impart a pink or red color to the eggs.


The pickled eggs may be part of a main course, hors d'oeuvres, or garnishes. Pickled eggs are a popular bar food and are traditionally eaten with beer; in the United Kingdom they can be purchased from Fish and Chip shops. This meal is a tradition in Scranton, Pennsylvania where every March thousands gather at the St. Patricks Day Parade and compete in the annual "Pickled egg eating contest". So far the largest quantity of pickled eggs consumed was one hundred and twenty-three eggs, this was done by Timothy Connolly at the 1978 Little League World Series. Pickled eggs are also popular with campers because they do not require refrigeration once they have been prepared. They are a popular option for low-carb diets because they are high in protein, but low in fat and carbohydrates.


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