I like them - but they are sour. Might be a sentimental thing. Never ever bought them though - just made my own.

My family always makes pickled eggs and beets. Sugar, vinegar, juice from canned beets, cinnamon stick, whole allspice. Not sharp at all. Boiled whites of eggs infused with the beet juice, egg centers/yolks yellow if calibrated properly. I can post the recipe if you're interested.

No, the white part of the egg is firmer compared to say a deviled egg. So I guess the pickling process does toughen them.

Seagrass, I'm always happy to see you, welcome back again!

Like Seagrass, my family made pickled eggs with beet juice, or more often, the brine from pickled beets, after the beets were gone, was used to make pickled eggs. I love 'em, they were an Easter requirement when I was a kid. I seldom make them now, I don't know why.

I'm not a big fan of just "regular" pickled eggs, and I do think the pickling process makes the whites tougher. I have a couple of recipes to try, though, including one with turmeric called "Golden Eggs".

Annie

I buy the canned quail eggs -already hard cooked - at my Asian market. Add water, vinegar and sometimes spices. Beet juice would be good, but haven't tried that yet. But I've saved pickle juice from dill pickles and used that instead of vinegar.

The quail eggs only take a day to pickle.

years ago, in English pubs, there would always be a great big jar of revolting pickles eggs on the bar. Looked like hideous eye balls! I don't know if you can still get them. Shudders lol

I'm quite fond of pickled eggs. I've made a few in left over pickling juice from pickled beets, and I've made them with new recipes--no pink color. I think deviled eggs made from the beet pickles would look terrific.

Thanks for offering the recipe Seagrass. If I ever get the opportunity to try a homemade one and like it better, I may be back.

I would imagine that eggs that have been pickled and comercialy 'canned" are awful! But if you hard boil some eggs and put them in some pickling brine and refrigerate for 2 days, they are delicious. If you keep them for more than a week they get rubbery and nasty!
Next time you finish a jar of bread and butter pickles, put a couple of hard boiled eggs in the brine and see what you think

Spiced Eggs and Beets

1 can (16 oz) sliced beets

1 3/4 cups white vinegar

1 1/4 cups sugar

1 1/2 tbsps. whole allspice

1 stick cinnamon, halved

8 hard cooked peeled eggs

Drain beets, reserving juice. In a medium saucepan combine the beet juice, vinegar, sugar and spices. Bring to a boil, stirring until sugar is dissolved. Reduce heat to a simmer, cook uncovered for 10 minutes. Distribute eggs and sliced beets in a 2 quart sealable container. Pour hot mixture over eggs and beets. Cover and refrigerate "at least several hours or overnight for stronger flavor" turning eggs occasionally, if necessary, to pickle evenly.

(I generally make them at least a day ahead, and serve them cut in half sprinkled with salt and pepper on a deviled egg plate with the beets in the middle. We always have them at Easter and Thanksgiving).

I can imagine that "fresh" pickled would be delicious but the pub ones were the rubbery articles Lindac mentioned LOL

Seagrass, sounds good - though for my personal tastes, I will skip the sugar.

The only pickled eggs that I've eaten are some that we made by submerging the hardboiled eggs in leftover dill pickle brine. Tasty.

My best friend loves loves pickled eggs. In fact her husband made her some for Valentines Day this year. I was like really? She said hey they are red and better for me than chocolate. Uh Ok. lol.

Her and her sister always make me save the juice from the pickles I buy so they can make pickled eggs. It is a who gets to my house first gets the pickle juice.

Me not a fan. Even before I developed my egg allergy I was never a fan of them. Now lucky me I can just can't have them allergic.

I would not touch them, but I'm not a fan of eggs in general, unless they have a lot of other ingredients. Why not just add pickles to hard boiled eggs? That I might like. I like egg salad, but they way I make it, eggs are make up less than half of the recipe.

Here's an interesting approach that might appeal to more people. They are quite lovely...

http://www.foodbymars.com/home/2016/cabbage-pickled-deviled-eggs

I grew up with eggs in pickled beet juice. An acquired taste, I suppose. We saved dill pickle juice to use in potato and macaroni salad but never for eggs.

Thanks for the greeting, Annie :0)

seagrass