Balsamic Pickled Eggs

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,314.9
  • Total Fat: 63.9 g
  • Cholesterol: 2,544.0 mg
  • Sodium: 3,160.6 mg
  • Total Carbs: 95.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 77.9 g

View full nutritional breakdown of Balsamic Pickled Eggs calories by ingredient


Tasty! Tasty!
Number of Servings: 1


    12 eggs - hard boiled (I used 9 minute eggs)
    1 medium onion, sliced
    6 cloves garlic, peeled & sliced
    5 teaspoons sucanat
    1 cup balsamic vinegar
    1 cup water
    1 teaspoon sea salt
    1 container that has a lid and can accommodate the eggs and brine.


Boil the eggs. Allow to cool and peel them.
Slice the onion and garlic, add to pan with sucanat, balsamic vinegar, water and sea salt. Bring to a boil. Reduce heat.

In a container that you can cover, place your peeled eggs. Add brine mixture - make sure all your eggs are covered with the brine mixture. Place in fridge - they're ready in an average of 4 days.

** Notes: I used wide mouth jars, placed my eggs in there and poured the hot brine over them and sealed them. If you use a plastic container, LET THE BRINE COOL a little so that it won't melt your container, then place the container in the fridge immediately.

Because I LOVE balsamic, when I serve these, I place an egg in a bowl, quarter it, then spoon the brine over. YUM!

Makes 12 servings.

Number of Servings: 1

Recipe submitted by SparkPeople user JULEE_D.

TAGS:  Snacks |