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We’ve got the easiest method for making pickled eggs! You’ll need just 2 ingredients and a 3 day chill in the fridge. Our pickled eggs recipe makes a great snack or use the eggs in your favorite salads or to make deviled eggs with an extra punch of flavor.
We just can’t pass up a pickle.
Pickled Eggs With 2 Ingredients!
I’m the type who will get irrationally angry if I order a sandwich at a restaurant and it doesn’t come with a pickle spear on the side.
Like, it’s one of the main reasons I ordered a sandwich. Pickles are life, you know?
Which means that we have a lot of pickle juice in jars going on in my house, because we go through the pickles quick. Like, quick quick. I’m not saying it’s a problem, but it’s a problem.
Enter our 2 ingredient extra easy pickled eggs recipe.
You literally just need boiled eggs + leftover pickle juice to give your boiled eggs a little extra oomph.
Ways To Eat Pickled Eggs:
Pickled eggs make a great snack all on their own, just like any plain boiled egg would. High in protein and easy to grab and enjoy!
That said, we love to get creative.
We do lots of my favorite egg salad recipe too. That’s for sure one of my favorite lunches and they recipe has been pinned over 40,000 times! I think that’s a sign it’s a good recipe, and it adds a little extra oomph if you start with these easy pickled eggs.
Next time you make deviled eggs, start with pickled eggs.
Any time you’re making a potato salad or pasta salad, chop up some pickled eggs in place of the standard boiled eggs. Extra flavor and a great way to use these up!
♥ What We Love About This Recipe:
- Easy: This one is kind of obvious but we love how easy this recipe is! Eat some pickles, make some boiled eggs, use the leftover pickle juice to pickle them.
- Make Ahead: These pickled eggs can last for up to a few months! They make great snacks that you can prepare ahead of time and chill in the fridge until you are ready to enjoy. Make a big batch!
- Less Waste: We always color eggs at Easter and have a ton of boiled eggs to eat. Love to save up our pickle juice to use. Just peel the colored eggs after the holiday (assuming they were safely handled and didn’t set out at room temp for too long) and pop them in your leftover pickle juice.
Ingredient Notes:
Boiled Eggs – You’ll need some peeled hard boiled eggs for the pickling. The amount you use will depend on how much pickle juice you have and how large your jar is.
Dill Pickle Juice – If you’ve just finished off a jar of pickles then you’ve got everything you need to make pickled eggs! You can even make your own pickling liquid using our easy refrigerator dill pickles. Or buy a gallon of pickle juice!
How to Make Hard Boiled Eggs:
Making hard boiled eggs at home is so easy! Here are our preferred methods:
- Stove Top – To make boiled eggs on the stove, add the eggs to a sauce pan and cover with water. Bring to a boil, cover the pan, and turn off the heat. Let the eggs sit in the hot water for 15 minutes before running under cold water and peeling.
- Air Fryer – Okay, they aren’t technically boiled in the air fryer, but the end result is the same. Grab our recipe for hard boiled eggs in the air fryer.
- Instant Pot – To make eggs in a pressure cooker (my preferred method), place your eggs in the pressure cooker with one cup of water. Close the lid and set the vent to sealing. Cook on high pressure for 5 minutes and do a natural release for 5 minutes. Place the eggs immediately in an ice bath and then peel after 5 minutes. Eggs cooked in the Instant Pot peel like magic. The peels literally just slip off the eggs. Love it.
My Favorite Instant Pot!
I absolutely love my Instant Pot! It’s great for recipes like this broccoli cheddar soup, or to cook perfect rice, cook chicken to shred (the best!), and so much more.
How to Pickle Eggs:
Combine: You probably don’t need much instruction here, this recipe is about as easy as it gets! Once you’ve prepared the boiled eggs add them to a jar of dill pickle juice without the pickles.
Chill: Now all you need to do is let the eggs chill in the fridge in the pickle juice for at least 3 days. That’ll give it enough time for the eggs to get the pickled flavor. That’s all there is to this easy pickled egg recipe!
Storage Instructions:
You can keep these pickled eggs stored in your refrigerator in a sealed jar with the pickle juice for up to 3 months!
They’re such an easy snack to prepare and a great way to use up that leftover pickle juice from a jar of pickles.
The longer they chill in the fridge the more flavor they’ll have too!
Color of Pickled Eggs:
Depending on what type of pickle juice you use, your eggs may or may not turn a green/yellow color around the edges.
We first shared this recipe and shot the photos back in 2014 and I liked Mt. Olive back then. The liquid turns the eggs a bit green, as shown below:
These days we’re more into Claussen and Grillo’s pickles, which don’t have dye added to the pickling liquid. They don’t tend to take on as much color.
Recipe FAQs:
You’ll need to let them chill in the pickling juice for at least 3 days before snacking on them. The longer you let them set in the fridge the more pickle flavor there will be.
While you could likely reuse the pickle juice to make a second batch of pickled eggs, for food safety reasons we always start with a fresh jar of pickle juice.
No, you’ll want to peel your boiled eggs before adding them to the pickling liquid. This will allow the flavor to penetrate the egg.
More Pickle Recipes:
Easy Pickled Eggs
Ingredients
- 6 hard boiled eggs peeled
- Juice of one jar of dill pickles
Instructions
- Add the boiled eggs directly to the jar of pickle juice or put eggs and juice in a clean mason jar.
- Refrigerate for at least 3 days before eating. The longer the eggs are in the juice, the more pickled and flavorful they’ll become.
- Eggs will last 3 months in the fridge.
Amie says
My grandfather taught me this trick long time ago. I was at the store and saw a jar of pickled eggs for 12$. I just bought my jumbo jar of pickles and a 12 pack of eggs and made them myself. Super easy and when you eat them up just add more eggs.
Karly says
Awesome!
pat hammock says
pickle eggs have been around for ever–there are hundreds of ways or different taste to please –try using garlic juice,or onion juice in the vinegar or use red wine vinegar or all kinds of combinations of spices –I make pickled eggs for easter in mason jars and color each jar of white vinegar a different color I also add spices for different family likes, these make nice gifts instead of candy ,kids love them as well as adults.
Lynn says
How about using the juice from bread and butter pickles? I happen to have a jar in the fridge so I’ll try it out…
Karly says
@Lynn,
Should work just fine!
Joanne says
I actively seek out all kinds of pickles. And yet I have never stumbled across pickled eggs! So excited to try them. Wonder if I can just put them in my leftover pickled jalapeno liquid!
Karly says
@Joanne,
Oh, you MUST do that. You must. đŸ˜‰
Medeja says
How interesting! I wish I had any pickles at home, so I could use the jar.. đŸ˜€
marcie says
This sounds like a great idea, and they’d be great on their own or as egg salad!
Jocelyn@Brucrewlife says
Using the leftover pickle juice is definitely genius!! I bet these pickled eggs are awesomesauce! đŸ™‚ I must try this soon!
DebbieL says
I make these every Easter!! Pickled beets w/ boiled eggs. Just add some water to the beet juice, apple cider vinegar, a touch of sugar to taste, then add about a dozen boiled eggs. Refrigerate for about 3 days and they’re ready to eat! The longer you leave them in there, the darker purple they get & the more pickled they get!! At my house, it’s hard to make my family leave them alone for 3 days!! Very tasty!
Kentucky Lady 717 says
Try some in pickled beet juice….after using the beets in a jar of pickled beets (AUNT MILLIES ) just hardboil 2-3 eggs , peel them and put in the beet juice.
Put in fridge in a couple of days they are pickled and ready to eat, the longer
you leave them in the jar the sourer they will be…..I like to eat them in about
2 days when they are gone just boil more eggs and do the same……will keep
for a week or so, and then I am tired of them:) I keep mine in the fridge at
all times……they will be a pretty deep pink color…….you must try these….if
you want them a bit spicy, add a few hot pepper seeds….enjoy ……
Brenda says
Growing up my folks had a tavern. Always on the back bar were pickled eggs. My mom made them with a combination of pickle juice and canned beet juice. Pretty pink and yummy eggs! And no secret ratio of juices, just what she had on hand!
Care says
My son loves these we make them this way all the time. We have also done variations with different kinds of pickle juices such as hot & spicy, zesty and combo’s with pepperoncini juice in them as well. So delicious!! We have even done this with baby cucumber’s makes fresh crunchy pickles in a couple days!!
Julie @ Willow Bird Baking says
You’re a genius, girl. Must make these immediately.
Mike says
I like them this way and also done in pickled beet juice as well as in leftover pickled jalapeño juice.
genevieve says
We eat lots of pickles eggs around here, my dads is particularly found of them(with chips, his favorite snacks) anyway all we do is put them (the egg, once boiled and peeled) in a jar and add 2 part vinegar for 1 part water. They keep for a while on the counter and don’t change color a bit. I usually eat them with a lot of black pepper on it. Delicious, will try your version with the pickle juice next time though.
Medha @ Whisk & Shout says
Your writing is amazing! I love the pictures here, especially the shots of the eggs in the mason jar. Thanks for sharing đŸ™‚