Pickled Eggs – Simple Recipe

Hard boil eggs (15 min – longer is better. Soft boiled don’t store as well)

Cool and peel eggs.

Put ’em in jar (12 will fill a quart Mason Jar.)

Add some seasoning: onion tops, dill, peppers, salt and pepper; whatever you got

Add a splash of Balsamic Vinegar (maybe a 1/3 of a cup ??)

fill jar about 1/3 full regular vinegar

Top off with water – refrigerate

They really just taste like boiled eggs with a bit of vinegar (not surprising) A couple of eggs make a quick morning breakfast with minimal prep time.