Pickled Eggs II

I made these when I had my bar, and they were always a big hit. I made them in large batches because of the standing time, but have scaled the recipe for home use. Extra large eggs are boiled, then pickled in a simple brine solution. For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine.

Step: 1

Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.

Step: 2

In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.

Step: 3

Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

Per Serving: 85 calories; protein 7.3g; carbohydrates 0.7g; fat 5.8g; cholesterol 215.8mg; sodium 82.1mg.

Tasty and not difficult to make , these snack work for any meeting or gathering . When throwing a Friendly gathering , large or few people , you can’t forget the appetizers . We’ve collect with others of our best snacks menus that are sure to impress your guests. From dips to spreads and all over in between, you’re must to find the perfect snacks for any occasion .

For your great party, be sure to make the Cranberry roll of balls . If you’re crunched for time, the speedy Classic Cheese Tray is your go-to .