Turmeric Pickled Eggs
MAKES 12
These brightly colored pickled eggs are great to use in deviled eggs, egg salad, or egg sandwiches.
Ingredients
- 1/2 cup distilled white vinegar
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon ground turmeric (See Cook's Tips)
- 2 garlic cloves, halved
- 6 large hard-boiled eggs, peeled
Directions
- In a medium saucepan, combine all ingredients except eggs. Add 1 1/2 cups water. Place on medium-high heat and bring to boil.
- Transfer mixture to a large heat-safe jar or bowl. Add hard-boiled eggs. Stir to coat. Refrigerate at least 3 hours or up to overnight (the longer the time, the darker the color).
- The eggs will hold in the brine up to a week.
Cook’s Tips
The ground turmeric can be replaced with a few slices of fresh turmeric, if available. The result will be a cleaner yellow color and milder flavor.
Store these eggs in a glass container instead of plastic. Yellow turmeric tends to permanently stain plastic.
Nutrition
- Calories: 40
- Fat: 2.5 g
- Saturated Fat: 1.0 g
- Trans Fat: 0 g
- Cholesterol: 95.0 mg
- Sodium: 40.0 mg
- Carbohydrates: 0 g
- Fiber: 0 g
- Added Sugars: 0 g
- Sugar: 0 g
- Protein: 3.0 g