- Breakfast
- Lunch/Dinner
- Snacks & Sides
Dilly Garlic Pickled Eggs
These pack a flavorful punch and are great as a snack all on their own or to top a salad or power bowl with or even turn into an incredible egg salad sandwich!
Ingredients
- Vital Farms eggs
- cup distilled white vinegar
- cup water
- cup granulated sugar
- teaspoons salt
- cloves of garlic, (peeled and whole)
- shallots or 1 small red onion, (thinly sliced)
- bay leaf
- teaspoon mustard seeds
- teaspoon coriander seeds
- teaspoon black peppercorns
- tablespoon gochugaru or other mild chili flake
- bunch fresh dill, (washed)
Instructions
Bring a large pot of water to a boil then gently add in the eggs using a slotted spoon. Turn heat down to medium so the water is simmering but no longer at a rapid boil and cook eggs for 10 minutes.
Meanwhile, prepare an ice bath by filling a large bowl with ice and water. When done, remove the eggs with a slotted spoon and transfer to the ice bath. Set aside to cool.
In a medium saucepan, combine the vinegar, water, salt and sugar and bring to a boil to dissolve the sugar and salt. Remove from heat.
Peel the eggs and add them to a quart size or larger mason jar.
Add in the garlic cloves, shallots, bay leaf, mustard and coriander seeds, peppercorns, gochugaru, and dill then carefully pour over the hot vinegar mixture.
Seal lid on tightly and place in the fridge for 24 hours before eating.
