Tarragon Pickled Eggs Recipe


— By Tammy Kimbler


18 large eggs
1 bunch fresh tarragon
1 bunch fresh chives
2 tsp brown mustard seeds
2 tsp black peppercorns
4 cloves garlic, crushed
4 small dried red chiles
2 cups water
2 cup white wine vinegar
3 tbs kosher salt


Hard boil the eggs.  I like to cover them in cold water, bring them to a boil, move off the heat, cover and allow to sit for 7 minutes.  Rinse in cold water until cool or submerge in an ice bath.  Peel.

Combine water, vinegar and salt and stir to dissolve the salt.  Into a clean half gallon jar add the herbs, mustard seed, garlic and chiles, then add hard boiled eggs and top off with brine.  If you need more brine, just mix half and half vinegar and water.

Store the jar in the fridge for at least a week or longer.  The egg whites will become firm while the yolks will stay creamy and crumbly yellow.  The eggs will keep for at least a month in the fridge, assuming they last that long.

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