Yellow Pickled Eggs
Recipe: #9671
May 23, 2013
Categories: Eggs, Appetizers, Brunch, Easter, Game/Sports Day Picnic, Potluck, Fat Free, Gluten-Free, Kid's Lunches, Spices, more
"These yellow pickled eggs have a tangy flavor that goes well with crackers, cheese, or bread. You can eat them as a quick breakfast, a picnic treat, or a late-night munchie. They are also high in protein and low in carbs, so they can keep you full for a long time. The turmeric offers a great bright yellow color which always makes these a great topic of conversation when served at potlucks."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (316.6 g)
- Calories 363
- Total Fat - 23.2 g
- Saturated Fat - 7.6 g
- Cholesterol - 904 mg
- Sodium - 929.1 mg
- Total Carbohydrate - 3.7 g
- Dietary Fiber - 0.3 g
- Sugars - 2 g
- Protein - 30.7 g
- Calcium - 144.2 mg
- Iron - 4.4 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix together the water, vinegar, salt, sugar, turmeric and pickling spice packet in a saucepan and bring to a boil.
Step 2
Reduce heat and simmer for 15 minutes; remove spice bag and cool liquid.
Step 3
Place the bay leaf onion and eggs in a large mason jar and pour cooled liquid over the eggs making sure they are completely covered.
Step 4
Refrigerate for at least 5 days before serving, these get tastier the longer they sit in the jar.
Tips
No special items needed.
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