“If you’ve never popped a pickled egg into a packet of salt and vinegar crisps and given the whole thing a bit of a scrunch before eating, then you’re the sort of wrong ’un we normally try to avoid. But you’re reading this recipe, so actually, you’re gold,” says sandwich shop owner and cookbook author, Max Halley.

“A pickled egg is a versatile thing. Yes, they are a rarefied treat as described above, but they’re also a great way to knock up a lightning-speed egg mayo sandwich with a nice little kick, and a bona-fide snack in their own right. You can add all manner of aromatics to the pickling vinegar and you’ll have a new spin on the humble pickled egg. A couple of tablespoons of soy and mirin can take you down a very naughty path, as can a jalapeño or two. We’ll leave it to you to experiment.”

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Homemade pickled eggs
Homemade Pickled Eggs (Louise Hagger/PA)
Homemade pickled eggs
Print Recipe
Nutrition Facts
Homemade pickled eggs
Amount Per Serving
Calories 71 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 164mg55%
Sodium 63mg3%
Potassium 63mg2%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 6g12%
Vitamin A 247IU5%
Vitamin C 1mg1%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Homemade pickled eggs

The perfect picnic snack.
Prep Time15 mins
Pickling time:7 d
Total Time7 d 15 mins
Course: Snack
Cuisine: British
Servings: 12 eggs
Calories: 71kcal
Author: Max Halley

Equipment

  • Saucepan
  • kilner jar

Ingredients

  • 12 medium free-range eggs at room temperature
  • 2 sprigs of thyme
  • 2 bay leaves
  • A few whole black peppercorns
  • 500 ml distilled vinegar

Method

  • Bring a saucepan of water to the boil. Gently spoon the eggs into the pan and simmer for exactly seven minutes before running the pan under the cold tap until the eggs are cool enough to handle.
  • Peel off the shells and pack the eggs into a sterilised Kilner (Mason) jar or similar container (you’ll want something that’s airtight and big enough to hold all the eggs snugly). Add the thyme, bay leaves and peppercorns, then pour in enough vinegar to completely cover the eggs.
  • Seal the container and leave the eggs to mature for at least a week, before popping one in a bag of crisps and seeing what happens. Remember, never put your fingers in the pickle jar! Use a spoon to retrieve your beautiful friends.

Nutrition

Calories: 71kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Max’s Picnic Book by Max Halley and Ben Benton, photography by Louise Hagger, is published by Hardie Grant.

Max’s Picnic Book: An Ode to the Art of Eating Outdoors, From the Authors of Max's Sandwich Book
  • Amazon Kindle Edition
  • Halley, Max (Author)
  • English (Publication Language)

Last update on 2022-06-23 / Affiliate links / Images from Amazon Product Advertising API

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Need jars for all your pickling? Check out our list of best-selling Kilner jars on Amazon.

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Last update on 2022-06-23 / Affiliate links / Images from Amazon Product Advertising API

This article may include affiliate links to products and services where we may receive a small fee to support the running of this site if you make a purchase or is a sponsored article from one of our select editorial partners providing valuable advice and information to our readers.

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