Description
Tender hard-boiled eggs marinated in a tangy, flavorful balsamic vinegar mixture. These balsamic pickled eggs make a quick and easy appetizer that’s perfect for entertaining or as a delicious snack.
Ingredients
– 12 large eggs
– 1 cup balsamic vinegar
– 1/4 cup white sugar
– 2 teaspoons kosher salt
– 1 teaspoon black pepper
– 1 bay leaf
Instructions
1. Place the eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once the water is boiling, remove from heat, cover, and let the eggs sit for 12 minutes.
3. Drain the eggs and place them in an ice bath for 5 minutes to cool completely.
4. Peel the eggs and place them in a large glass or nonreactive container.
5. In a small saucepan, combine the balsamic vinegar, sugar, salt, and black pepper. Bring to a simmer, stirring occasionally, until the sugar has dissolved.
6. Pour the warm vinegar mixture over the eggs, making sure they are fully submerged. Add the bay leaf.
7. Cover and refrigerate for at least 4 hours, or up to 1 week, turning the container occasionally.
Notes
For best flavor, allow the eggs to marinate for at least 4 hours before serving. The pickled eggs can be stored in the refrigerator for up to 1 week. Serve as a tasty appetizer or snack.
- Prep Time: 15
- Cook Time: 12
- Category: Appetizer
- Method: Stovetop
- Cuisine: American