For a deeper, more complex flavor, use a balsamic vinegar that has been aged for at least 12 years. Feel free to experiment with additional spices like peppercorns, bay leaves, or a pinch of red pepper flakes to customize the flavor profile. These pickled eggs are best enjoyed within 2 weeks of preparation.
Balsamic-Pickled Eggs
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME96 hrs 55 mins
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SERVING6 People
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VIEWS84
Transform ordinary eggs into a gourmet delight with these Balsamic-Pickled Eggs. Their rich, tangy flavor and striking mahogany hue make them an unforgettable addition to any charcuterie board or a sophisticated snack to enjoy on their own.
Ingridients
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Nutrition
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Carbohydrate7 g
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Cholesterol186 mg
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Fiber0 g
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Protein7 g
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Saturated Fat2 g
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Sodium76 mg
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Sugar6 g
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Fat5 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 15 mins Gently place the eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil, then immediately remove the pan from the heat. Cover tightly and allow the eggs to stand in the hot water for precisely 11 minutes. (Estimated time: 15 minutes)
02 Step
Recipe View 10 mins Carefully transfer the cooked eggs to an ice bath to halt the cooking process. Once cooled, gently peel the eggs, taking care not to damage their delicate surfaces. (Estimated time: 10 minutes)
03 Step
Recipe View 40 mins In a separate saucepan, combine the sliced red onion, balsamic vinegar, water, crushed garlic cloves, and cane sugar. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves. Remove from the heat and allow the brine to cool to room temperature. (Estimated time: 40 minutes)
04 Step
Recipe View 120 hrs Place the peeled eggs in a sterilized glass jar. Pour the cooled balsamic vinegar mixture over the eggs, ensuring they are completely submerged. Seal the jar tightly and refrigerate for a minimum of 5 days, allowing the flavors to fully penetrate and develop. (Estimated time: 5 days)
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Garry Okeefe
Jun 28, 2025These eggs are so delicious and easy to make! The balsamic vinegar gives them a wonderful tanginess.
Daren Moore
Jun 15, 2025I made these for a party and they were a huge hit! Everyone loved the unique flavor and presentation.
Donnie Spencer
May 25, 2025I've made these several times now, and they always turn out perfectly. The key is to use high-quality balsamic vinegar.