clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gord’s Favourite Pickled Eggs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Maureen Haddock
  • Total Time: 0 hours
  • Yield: 1 dozen eggs and 2 cups of sweet pickled onions


The recipe for these delicious pickled eggs was featured in Prairies North Magazine in the fall of 2018. In my summer 2024 Eats and Treats column, they appear as part of Gord’s salad bowl. Try this recipe if you want a tasty addition to your summer salads, sandwiches, or pasta dishes.   



Hard-boil 12 eggs.

Peel the eggs and refrigerate them until the brine is ready.


Two cups of sweet onions, thinly sliced

Cover onions in cold water.


In a saucepan, mix the following ingredients.

1 cup granulated sugar

2 cups white vinegar

2 cups water

1 tablespoon of salad oil

10 peppercorns

Bring mixture to a boil, stirring until sugar is dissolved.

Cool the mixture.


In a tall, clean jar, layer 3 hard-boiled eggs, ¼ of the onions, three more eggs, and another ¼ of the onions, ending with onions. Pour the cooled brine over the eggs and onions until the jar is full. 

Refrigerate at least three days before serving. Refrigerated pickled eggs keep for several weeks, making them a perfect make-ahead menu item.  





Each egg needs to be well surrounded by the brine. The juice leftover from pickles can be used to pickle eggs, but it’s difficult to save enough to make a large batch. The brine from pickled beets results in a pretty pink egg. I occasionally add it to my own brine. 



  • Prep Time: About an hour
  • Cook Time: 20 minutes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

About the Author


Share This Recipe