Horseradish Pickled Egg Recipe

Pickled eggs are a little-known and unbelievably tasty treat! Once you discover how good pickled eggs can be, you won’t want to stop making them! And trying all the different ways you can make them. See my article on my different pickled egg recipes.

This recipe is extremely easy and uses items you have in your home, just horseradish, vinegar, salt and onions. There are always other ingredients you can add, but I like to keep my recipes simple and easy to make.

This horseradish sauce pickled egg recipe results in a tasty, healthy protein-packed snack.

What are pickled eggs? Just what it sounds like – a peeled hard-boiled egg that is soaked in a pickling brine made from water and vinegar with salt, and other seasonings. The brine is just poured over the hard-boiled eggs and the eggs absorb the wonderful flavor. It is also great because pickled eggs can be made plain or with different flavors.

Making pickled eggs is also a great way to preserve eggs from your hens if you have an abundance!

Pickling makes a somewhat bland hard-boiled egg burst with flavor! This method has been used to preserve eggs for many years. The pickled eggs should be stored in the refrigerator.

Today pickled eggs are commonly found at bars, convenience stores, and the grocery store, but they’re so easy to make yourself!

Pickled eggs can be eaten after a couple hours, but for best results let them pickle for 5-7 days to develop more flavor. The longer they sit, the more flavor that they develop.

You can use different containers for the eggs. A quart mason jar holds about 7 to 10 eggs without squishing them. A quart requires about 2 cups of the brine. A pint mason jar holds about 4 pickled eggs.

Ingredients for Horseradish Sauce Pickled Egg Recipe

• 7-10 hard-boiled eggs for 1-quart wide-mouth jar
• OR 8 hard-boiled eggs divided between 2 pint wide-mouth jars
• 1/4 cup Horseradish Sauce
• 1 1/2 cups White Vinegar
• 1 tsp Salt
• 1 Onion, Sliced

Detailed Steps for Horseradish Sauce Pickled Egg Recipe

The first step is to hard-boil the eggs. A great way to hard-boil eggs is with this instant pot recipe. Peel the eggs.

Prepare the pickling brine/sauce by adding the horseradish sauce, vinegar, and sugar to a large pot and heat until the onions are soft and the ingredients are mixed well.

Place a couple eggs in the jar. Remove onions with a slotted spoon and layer the eggs and onions in the jar.

Pour enough of the brine/sauce and onions into the jar to fill the jar up to 1/4 inch headspace.

Add the lid and when the eggs cool to room temperature place in the refrigerator. Pickled eggs last 3 to 4 months in the refrigerator.

Enjoy!

These horseradish sauce pickled eggs are so delicious. I plan to take them as an appetizer for the next get-together! It’s great to have them in the refrigerator for those last-minute parties!

Also try my mustard pickled egg recipe, dill pickled egg recipe, spicy Cajun pickled egg recipe, jalapeno pickled egg recipe, and beet pickled egg recipe.

See my website at www.HawkPointHomestead.com for more of my canning recipes and other favorite recipes, plus posts about other homestead-type activities, such as gardening and raising chickens.