What do you do with all those hardboiled eggs you had dyed over Easter?  There’s the ubiquitous egg mayonnaise sandwich, egg and potato salad, devil eggs, sambal eggs, … Why not pickle them?

There are at least 2 advantages to pickling them. Firstly, I won’t have to face another boiled egg disguised in various forms for at least 4 weeks (pickled eggs do keep well). Secondly, once the egg shells are peeled off those dyed Easter eggs, more often than not, the dyes would have seeped into the eggs making the eggs look rather unappetising. The solution to the latter is to pickle them in a dark coloured pickling solution just by adding some beets. Tada! The beets would have dyed the eggs a darker shade and most of the splotchy patches of random coloured dyes would be quite indiscernible by then.  No. I’m lying. The darker coloured food dyes would still be visible on those boiled eggs but at least I won’t have to face another boiled egg in the near future. 

How do you eat pickled eggs and what does it taste like? It taste like flavoured eggs, flavoured with whatever spices and herbs you choose to pickle them in. They will taste slightly vinegary as in pickled but that can be balanced off by adding more sugar. Pickled eggs are often eaten as you would hardboiled eggs but it is ever so popular as a bar food or included in a Ploughman’s Lunch. You should try them at least once, especially since they are so simple to prepare.

Pickled Eggs In Saffron Or Beetroot

Prep: 20 minutes 
Cook: ~ 10 minutes
Inactive:  2 -3 days refrigerated before you can eat the eggs
Level: Easy
Makes: 6 eggs
Oven Temperature:
Can recipe be doubled? Yes
Make ahead? Keeps well refrigerated for at least 4 weeks.


1 cup = 250m l= 8.45 Us fl oz

As long as you keep equal part of vinegar to water, you can add whatever dried herbs or spice in whatever combination and quantity you like. I have been very light handed with the amount of herbs and spices that I have used in this recipe. You can easily double the quantity.

6 boiled eggs (3 for Saffron. 3 for Beetroot.)

Saffron (enough pickling solution for 3 boiled eggs)

1/2 + 1/8 cup water
1/2 + 1/8 cup light coloured vinegar*
pinch of saffron**
1/2 teaspoon black mustard seeds
1/4 teaspoon dried thyme

1/2 teaspoon salt
2 Tablespoons sugar (add more if you like it less vinegary tasting)
I use 1:1 coconut vinegar to white wine vinegar. Do not use vinegar labelled ‘artficial vinegar’.
Substitute with 1/8 teaspoon tumeric powder or a slice of fresh tumeric. Vinegar is so pungent, you won’t be able to taste the saffron. You will be able to taste tumeric. Both does a fine job of colouring it a beautiful yellow.

Beetroot (enough pickling solution for 3 boiled eggs)
1/2 + 1/8 cups vinegar*
1/2 + 1/8 cups water
2 Tablespoons beetroot puree OR a couple of slices of beetroot
2 Tablespoons sugar** (add more if you like it less sour)
1/2 teaspoons smoked salt***
1/4 cup thinly sliced onions (optional)
To toast 
1 teaspoons coriander seeds
3/4 teaspoons black/yellow mustard seeds
2 sticks cloves
1 bay leaf
1/2 teaspoon dried rosemary
* For the pickled eggs you see in my feature image, I used 1:1:1 coconut vinegar to white wine vinegar to malt vinegar. Do not use vinegars labelled ‘artificial vinegar’.
** Use brown sugar as I had, to get a deeper depth of flavour. This would affect the colour and produce a duller looking shade of red. More like a brownish maroon.
*** This gives it a lovely smoky taste. Use regular salt as a substitute. If you have Liquid Smoke, that should work to provide the same smoky taste.


1. Place all ingredients in a pot and bring to a boil. Reduce to a simmer and simmer for ~10 minutes.
2. Place shelled eggs into a clean jar.
3. Pour the hot pickling solution over the eggs. There should be enough to cover them completely.
4. Cover jars and when cooled enough refrigerate.
5. Refrigerate for at least 2 days, best if it’s 3 days, before eating. Always keep refrigerated and remove eggs with a clean spoon.

1. Heat up the pot where you intend to prepare the pickling solution.  Heat it up over high heat. When the pan is hot (test by sprinkling some water into pan, if it sizzles, it’s hot enough), add all the spices except the dried rosemary. Move the spices constantly to avoid burning.
2. When mustard seeds starts popping, add the dried rosemary, move the spices for a further 30 seconds or until you smell the rosemary. Add the 1/4 and 1/8 cups water into the pot to stop the spices from burning.
3. Then, add all the remaining ingredients EXCEPT the sliced onions. Reduce heat so that the solution can simmer away for ~10 minutes.
4. Place shelled eggs into a clean jar.
5. Strain the pickling solution into the jar of eggs to cover eggs completely. Why strain? As the spices were toasted and then simmered earlier, the pickling solution would be sufficiently flavoured for eggs to pick up the flavours in the pickling solution. Moreover, all those spices get in the way of the sliced onions and I find it annoying picking them out from the mangle of onions before I can eat the onions.
6. Top with the sliced onions. Onions should be covered in pickling solution, if not, top it up.
7. Refrigerate for at least 2 days, best if it’s 3 days, before eating. Always keep refrigerated and remove eggs with a clean spoon.


To serve

Use Pickled Eggs as you would hard boiled eggs. As Pickled Eggs do look pretty, they look great served on a party platter, as Devil Eggs, on salads, Ploughman’s Platter, open sandwiches… So many options!