Directions:
- In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool completely. Place onions and eggs in a large jar; add enough vinegar mixture to completely cover. Cover and refrigerate for at least 8 hours or overnight. Use a clean spoon each time you remove eggs for serving. May be refrigerated for up to 1 week. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 138.56 Kcal (580 kJ) | ||
| Calories from fat | 53.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.92g | 9% | |
|---|---|---|---|
| Cholesterol | 186.5mg | 62% | |
| Sodium | 675.82mg | 28% | |
| Potassium | 134.08mg | 3% | |
| Total Carbs | 13.04g | 4% | |
| Sugars | 11.1g | 44% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 7.02g | 14% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 0.8mg | 5% | |
| Calcium | 45.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 104.1 Kcal (436 kJ) | ||
| Calories from fat | 40.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.45g | 9% | |
|---|---|---|---|
| Cholesterol | 140.11mg | 62% | |
| Sodium | 507.72mg | 28% | |
| Potassium | 100.73mg | 3% | |
| Total Carbs | 9.8g | 4% | |
| Sugars | 8.34g | 44% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 5.27g | 14% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.6mg | 5% | |
| Calcium | 34.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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