Pioneer Woman Pickled Eggs

Pioneer Woman Pickled Eggs are a tangy, spicy, and delightfully crisp snack made by soaking hard-boiled eggs in a zesty vinegar brine with fresh herbs and spices. They’re easy to prep and perfect for make-ahead snacks, charcuterie boards, or unexpected potluck hits. With vibrant color and bold flavor, these pickled eggs keep well in the fridge and just get better with time.

Why You’ll Love This Pickled Eggs Recipe

• Flavor-packed & long-lasting: These eggs soak up a bold, briny punch and keep in the fridge for weeks.
• Easy for beginners: No canning skills required—just boil, brine, and chill.
• Perfect party pleaser: Their vibrant color and tangy flavor always spark conversation.
• Flexible & fun: Serve as snacks, appetizers, or on a retro-style charcuterie board.

Pioneer Woman Pickled Eggs Ingredients

• 2 1/4 cups distilled white vinegar
• 3/4 cup water
• 3 teaspoons kosher salt
• 1 tablespoon coriander seeds
• 1 tablespoon yellow mustard seeds
• 1 tablespoon sugar
• 1/2 small yellow or white onion, thinly sliced
• 1/2 to 1 Fresno or other hot red chile, thinly sliced
• 12 hard-boiled eggs, peeled
• Tips from 9 inner celery ribs
• 6 sprigs fresh dill

How to Make Pioneer Woman Pickled Eggs

• Serve: Slice eggs in halves or quarters, garnish with some pickled veggies from the jar, and enjoy!
• Make the brine: In a medium saucepan, combine vinegar, water, salt, coriander seeds, mustard seeds, sugar, onion, and chilies. Bring to a boil, stir to dissolve, then reduce heat and simmer for 5 minutes.
• Prep the eggs: While the brine simmers, gently pierce each peeled egg 6 times with a toothpick or cake tester to help absorb flavor.
• Assemble the jars: In 3 clean pint-sized glass jars, nestle celery ribs and a couple sprigs of dill around 2 eggs per jar. Add 2 more eggs to each jar.
• Add brine: Carefully ladle the hot brine over the eggs, covering completely but leaving about 1/4 inch at the top. Seal with lids.
• Cool & chill: Let jars cool to room temperature, then refrigerate for at least 24 hours (3–5 days is even better).

Expert Recipe Tips

• Use very fresh eggs to make peeling easier after boiling.
• For less heat, use just half a chili—or skip it altogether.
• Always submerge eggs fully in brine for even pickling.
• For extra visual pop, add a slice or two of beet to turn the eggs a gorgeous pink hue.
• Let them sit at least 3 days for the best flavor development.

Recipe Variations

• Beet Pickled Eggs: Add a few slices of cooked beet to the brine for a naturally vivid pink color.
• Spicy Jalapeño Eggs: Swap in jalapeño slices and add red pepper flakes for extra heat.
• Southern-Style: Use sweet onions and a dash of hot sauce in the brine.
• Curry Brine: Add 1 tsp curry powder and a bay leaf for a spiced twist.
• Smoked Paprika Eggs: Infuse smoky depth with 1 tsp smoked paprika and a garlic clove.

Storage Instructions

• In the Fridge: Store pickled eggs in an airtight jar or container in the refrigerator for up to 1 month. Keep them fully submerged in brine to preserve flavor and texture.

🔺 Do not freeze pickled eggs, as freezing ruins their texture.

FREQUENTLY ASKED QUESTIONS

• How do you prevent pickled eggs from becoming rubbery?
  Use fresh eggs, avoid overcooking when boiling, and cool them quickly before pickling.
• How long should pickled eggs sit before eating?
  Let them rest in the fridge for at least 24 hours, but 3–5 days yields the best flavor.
• Can you reuse the pickling brine?
  It’s safest to make a fresh brine each time—reusing it can lead to bacterial growth.
• How do you know if pickled eggs have gone bad?
  Discard any that smell off, have unusual colors, or feel slimy.
• Can you pickle eggs without boiling them first?
  You can use pasteurized eggs, but boiling is the safest and most common method.

Try More Pioneer Woman Recipes:

• Pioneer Woman Bierocks Recipe
• Pioneer Woman Creamy Chicken Stuffed Crescent Rolls
• Pioneer Woman Chow Chow Recipe

Nutrition Facts

Amount Per Serving

• Calories: 81
• Total Fat: 5 g
• Saturated Fat: 1 g
• Carbohydrates:3 g
• Dietary Fiber: 0 g
• Sugar: 2 g
• Protein: 5 g
• Cholesterol: 149 mg
• Sodium: 220 mg