Pickled eggs are hard boiled eggs which have been preserved by pickling.

Preparation

After the eggs are hard boiled the shell is removed and they are submerged in a solution of vinegar, salt, spices, and other seasonings. Recipes vary from the traditional brine solution used for pickles and other solutions which can impart a sweet or spicy taste. The final taste is largely determined by the pickling solution. The eggs are left in this solution for anywhere from one day to several months. Prolonged exposure to the pickling solution may result in the eggs developing a rubbery texture. Care should be taken to prepare the eggs properly. As with all home pickling recipes, proper procedures should be followed to avoid food poisoning.

One variant popular in Pennsylvania Dutch country, known as pickled beet eggs or red beet eggs, includes whole beets in the pickling solution to impart a pink or red color to the eggs.