Pickled eggs should be used within three to four months once they are ready to eat. Pickled eggs are highly perishable and should be stored in the refrigerator at all times. For safety reasons, pickled eggs should remain refrigerated until serving time.
At room temperature, pickled eggs are edible for a maximum of two hours in room temperatures between 40 degrees and 140 degrees Fahrenheit. When preparing eggs for pickling, cooks should make sure all eggs are thoroughly cleaned and cooked. Cleanliness is essential to avoiding botulism, which is why pickling jars are pre-sterilized. It takes small eggs up to two weeks to absorb flavors from pickling spices. Medium and large eggs are seasoned enough for eating within two to four weeks.