Pickled Eggs

by Kris Pitcher

We eat a lot of eggs at our house. A LOT! And with Thanksgiving rolling around the corner I started thinking about hors d' oeuvres that wouldn't break the diet bank completely. With all the wonderful things on the holiday menu, why not have a few starters on the 'healthier' side. Besides, something about these just draws me to them. Who doesn't like pickled things (it's not like they're feet!)? So, here's an easy make ahead item you can have ready to go.

Pickled Eggs

Ingredients

12 eggs
1 cup tarragon vinegar
1 cup water
2 tablespoons white sugar
1 teaspoon salt
1/2 teaspoon celery seed
1 clove garlic, minced
2 bay leaves

Directions

1. Place eggs in a large 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.
2. In a medium saucepan over medium heat, mix the tarragon vinegar, water, sugar, salt, celery seed, garlic and bay leaves. Bring to a boil, then simmer 30 minutes. Set aside to cool.
3. Pour mixture over eggs; cover and refrigerate for 2 to 3 days.

Nutritional Information

Amount Per Serving  Calories: 80 | Total Fat: 5g | Cholesterol: 212mg