STREAMING NOW: Simply Nigella

Randy's Pickled Eggs

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I LOVE Pickled Eggs but I've never made them & being Easter weekend, I thought it would be the perfect time to give it a try! I looked on the Zaar & found 5 recipes that interested me, but no 1 was what I was really looking for. I decided to combine them & add a few of my own touches...this is what I came up with (sort of...) I made them outdoors on the campstove so I didn't smell up the house & annoy the wife. LOL! *(PLEASE BE ADVISED: I did NOT actually measure anything, but the amounts below should be close, so add, subtract or change whatever you prefer.)”
1hr 30mins
24 eggs

Ingredients Nutrition


  1. Cover the eggs with cold water -- about an inch above.
  2. Bring to a boil & boil for 3 minutes -- remove from heat, cover & let sit for 10 minutes.
  3. Drain the eggs & immediately place into ice cold water. Cool at least a couple hours -- overnight is best.
  4. Peel the eggs & set aside -- cover, if need be.
  5. Place the garlic on the bottom of the jar, along with some of the sliced onion.
  6. Add the peeled eggs, alternating with the sliced onion & peppers, ending up with some onion & peppers on top.
  7. Add the horseradish.
  8. Combine 4 cups vinegar & the spices.
  9. Bring to a boil -- cook for 10 minutes, stirring occasionally.
  10. Immediately pour over eggs.
  11. Add more vinegar or hot water to completely cover about an inch, if needed.
  12. When jar is cool enough to handle, refridgerate.
  13. TRY to leave them alone for AT LEAST 7-10 days.
  14. These should keep for about several weeks.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a