A filling main dish for two, salmon Niçoise salad. Cooked salmon is served on a gorgeous, filling summertime platter with green beans, potatoes, and tomatoes. This salad involves a lot of steps, but they are all worthwhile in my opinion!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 7 days 25 mins |
| Total Time: | 7 days 55 mins |
| Servings: | 12 |
| Yield: | 12 eggs |
Ingredients
- 12 large eggs
- 1 onion, sliced into rings
- 1 cup distilled white vinegar
- 1 cup water
- 10 cloves garlic, peeled
- ¼ cup white sugar
Instructions
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
- Place eggs and onion into a 1-quart jar.
- Combine vinegar, water, garlic, and sugar in a medium saucepan; bring to a boil. Remove from heat and allow to cool, about 15 minutes.
- Pour vinegar mixture over eggs and cover with a lid. Refrigerate for 1 week before serving.
Nutrition Facts
| Calories | 95 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 186 mg |
| Dietary Fiber | 0 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 71 mg |
| Sugars | 5 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
This is such a great easy recipe. I have made it several times since I found it on this site. Sometimes if I’m feeling a little crazy I’ll add some dill or a jalapeño! The hardest part of this dish is hiding it in the fridge so my husband doesn’t dip into it early!
It’s probably just personal preference, but this wass too sweet, and not tart enough. My dad really liked them, so I’m try it again on the chance that I put too many eggs in the jar and not all the liquid.
Loved this first time with the orig recipe. Making again now for Thanksgiving with a few mods. I’ll post if they work out.
Spot On! I made them several times as is, but have also added 8-10 small bird or thai peppers to the brine and the extra little kick was a very welcome addition. Either way I like the simplicity of this recipe, and just to make sure I get the full garlic taste I cut the some of the cloves into smaller pieces
I just wanted to point out that the Still Tasty web sight says with proper refrigeration, the eggs will keep for three months. I am so pleased to know that because I am the only one who eats them and I munch when I need a great snack.
Continued from another review I made….. If you use a cast iron skillet, and cook on medium high like I did. Once the tortillia starts to bubble ( does not take long at all), flip to other side with a spatula, then slap it 10 times, repetitively then remove….it will be done, longer than that, you will most likely burn ( like I did) the tortillia. That’s IF you use a cast iron skillet. Also, DO NOT ( like I did) use cooking spray in between ( or at all) while making these. Your house will get smoky to say the least. This was the first time I have ever made tortillias and I WILL make again using this recipe. I will be hard pressed to buy store bought tortillias again. These are so easy to make and great tasting. I gave 5 stars because this recipe is so deserving.
I added some of my pickled hot chiles and made it hot garlic pickled eggs. I will use this recipe often, thanks!
I made these 4 days ago and had to go ahead and try one this morning I’m going to try to let them soak for the remainder of the time lol. Super good loved the flavor and the hubby is happy to have pickled eggs in the house. Thanks for the tasty recipe.
Made these tasty eggs many times, always try to do something a little different each time. I’ve added 1/4 cup of sliced canned mushrooms and pimentos, makes them look more appealing without changing the flavor. Try adding a teaspoon of crushed red pepper’s to add little kick.
Too wimpy though. Go with 1 1/2 cups vinegar to 1/2 cup water and also add 1/2 teaspoon salt. You only have a week or so to get that flavor into those eggs so don’t fool around.
I just tried this today, I also used 1 3/4 cups white vineagar and almost a 1/4 cup of water. I used vidalia onion rings and preminced garlic. I did add some of my own dry rub seasonings that I have had great success in pickiling jalepeno’s with as well. Now is the waiting for a week. Wish me luck
I liked this recipe pretty well- although I did add sugar, and kind of mixed the 2 recipes for the garlic eggs and the sweet pickled eggs from this site…..still trying to find the perfect pickled egg, though….
absolutely delish! my father in law “had a hankering” and this recipe was perfect!
My fiance and I did not like this. When we tasted that eggs there was no pickled flavor. All we got was onions and garlic. Not sure if I did anything wrong but they didn’t turn out.
great recipe! The only thing I did was add coloring and some fresh chilies. Perfect recipe for myself and anybody that remembers getting pickled eggs from a jar at the gas station!! Love it!
Wonderful!!! Used red wine vinegar, shallots instead of onions, crushed garlic out of a jar, and added a tablespoon full of whole black pepper corns. Making 2 more batches to put in the fridge!
Perfect! No changes needed in the recipe! Added some red vinegar for color. Substitued 1/8 cup of salt for sugar for those who prefer it. A solid general recipe. Perfect as it is!
These are amazing! We also add Jalapeño slices – mmmmmm!
I enjoy these eggs. My husband hates them! Just so you know, 12 eggs, one onion, etc. don’t fit into the jar called for! No way! You need to either use a bigger jar, two jars, or less ingredients. The onions turn white. The eggs get very rubbery. I think it’s a yummy treat from the standard hard boiled egg. I will make these again even though I’m the only one who will eat them!
Great recipe, But… I added chopped garlic, I loved pickled eggs but also love pickled garlic and I beleive they both would be wonderful using your recipe. Eggs are wonderful Jene
very good alternative to eggs/beets-will make again