I came up with this recipe by combining many different recipes into one. I didn’t want to use sugar, but I may try it next time to take the edge off a little.

I do like these, however. I use my egg slicer and top little crunchy toasts with these slices and pate. These are great for just a snack or for breakfast.

Pickled Eggs

6 hard boiled eggs (when boiling, sprinkle a little baking soda in the water to help the shells come off easier)

3/4 cup white vinegar
3/4 cup water
1 bay leaf
1 tsp oregano
1 tsp mustard seed, dark
1 tsp pickling spice
2 tbsp pickling salt
1 garlic clove
1/4 red onion, sliced thin

Boil pickling liquid for 5 minutes and pour over eggs. You may end up with a little more than you will need. I may cut the amount of vinegar and water to 1/2 a cup each next time. I will leave an update here to let you know what happens. Let the eggs sit in the refrigerator over night before you test. The longer they sit, the more pickled tasting they become. Will keep in the refrigerator for at least a month or more.