Ingredients:
- 3 cloves, whole
- 12 - 14 hard-cooked eggs, peeled
- note: if you want to tint the eggs red, then add some sliced pickled beets to the jar.
Directions:
- In a large saucepan, combine the first eight ingredients.
- Bring to a boil.
- Reduce heat then cover the saucepan and simmer for 15-20 minutes.
- Run cold water over cooked eggs and crack ends against the side of the saucepan.
- Allow them to sit in the cold water for approximately 20 minutes.
- Place onions and peeled eggs in a large jar.
- Add enough vinegar mixture to completely cover.
- Cover and refrigerate overnight.
- Always use a clean utensil when you remove eggs for serving.
- When eggs are prepared this way, they can be refrigerated for up to 1 week but no longer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.4 Kcal (810 kJ) | ||
| Calories from fat | 57.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.38g | 10% | |
|---|---|---|---|
| Cholesterol | 202.04mg | 67% | |
| Sodium | 682.48mg | 28% | |
| Potassium | 145.63mg | 3% | |
| Total Carbs | 25.81g | 9% | |
| Sugars | 24.15g | 97% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 7.65g | 15% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 49.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 121.87 Kcal (510 kJ) | ||
| Calories from fat | 36.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 10% | |
|---|---|---|---|
| Cholesterol | 127.32mg | 67% | |
| Sodium | 430.06mg | 28% | |
| Potassium | 91.77mg | 3% | |
| Total Carbs | 16.26g | 9% | |
| Sugars | 15.22g | 97% | |
| Dietary Fiber | 0.3g | 2% | |
| Protein | 4.82g | 15% | |
| Vitamin C | 1mg | 3% | |
| Iron | 0.6mg | 5% | |
| Calcium | 31.1mg | 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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