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Pickled Eggs Delight

Pickled Eggs Delight

Discover the ultimate Pickled Eggs Delight with tangy, savory flavors and a modern twist of sausage and onions perfect for any meal occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Pickling Time 1 day
Total Time 1 day 35 minutes
Servings: 4 people
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 large hard-boiled eggs, peeled
  • 1 cup pickling vinegar
  • 1 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon mustard seeds
  • 0.5 teaspoon black peppercorns
  • 0.5 teaspoon red pepper flakes (optional) for heat
  • 0.5 pound smoked turkey sausage, sliced
  • 1 large onion, thinly sliced
  • 2 tablespoons olive oil
  • to garnish fresh parsley, chopped

Equipment

  • Large skillet
  • Medium saucepan
  • Slotted spoon or tongs
  • Sharp knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Combine vinegar, water, sugar, salt, mustard seeds, peppercorns, and red pepper flakes in a medium saucepan and heat until boiling, then let cool for 10-15 minutes.
  2. Place peeled eggs in a clean jar and pour the warm pickling brine over the eggs, ensuring they are completely covered.
  3. Seal the jar and refrigerate for at least 24 hours.
  4. In a large skillet, heat olive oil and add sliced onions; cook slowly until caramelized (10-15 minutes).
  5. Add sliced smoked turkey sausage to the skillet and cook for another 4-5 minutes.
  6. Remove pickled eggs from brine, slice them in half lengthwise, and arrange on a serving platter.
  7. Spoon the caramelized onions and sausage alongside the egg halves and garnish with fresh parsley.

Nutrition

Calories: 130kcalCarbohydrates: 4gProtein: 10gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 185mgSodium: 550mgPotassium: 140mgSugar: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

For best results, use slightly older eggs (7-10 days) for easy peeling. If you want to switch up the flavors, consider adding beet juice for color or different herbs in the brine. Store the pickled eggs in brine in the fridge for up to 3-4 weeks and ensure they remain submerged to maintain flavor and safety. Cooked onions and sausage are best consumed within 3-4 days when stored separately.
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