Description
These Bloody Mary Pickled Eggs are tangy, savory, and packed with bold cocktail-inspired flavor. Made with hard boiled eggs, tomato juice, vinegar, pickle juice, and classic Bloody Mary seasonings, they are a fun refrigerator snack, appetizer, or brunch board addition.
Ingredients
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12 hard boiled eggs, peeled
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1 1/2 cups tomato juice
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1 cup white vinegar
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1/2 cup pickle juice
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2 tablespoons Worcestershire sauce
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1 tablespoon prepared horseradish
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1 teaspoon hot sauce
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1 teaspoon celery salt
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/4 teaspoon smoked paprika
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1/4 teaspoon crushed red pepper flakes
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2 garlic cloves, smashed
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1 teaspoon mustard seeds
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1/2 teaspoon whole peppercorns
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2 to 3 sprigs fresh dill
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optional sliced red onion for the jar
Instructions
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Add the peeled hard boiled eggs to a large clean glass jar or wide-mouth mason jar.
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In a saucepan, combine the tomato juice, white vinegar, pickle juice, Worcestershire sauce, horseradish, hot sauce, celery salt, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, crushed red pepper flakes, smashed garlic cloves, mustard seeds, peppercorns, and dill.
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Bring the mixture to a gentle simmer over medium heat, stirring well to combine. Simmer for 2 to 3 minutes.
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Carefully pour the warm Bloody Mary brine over the eggs in the jar. Add sliced red onion if using.
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Let the jar cool to room temperature, then cover and refrigerate for at least 3 days before serving.
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For the best flavor, let the eggs pickle for 5 to 7 days before eating.
Notes
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Store these pickled eggs in the refrigerator only.
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Make sure the eggs stay fully submerged in the brine.
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The longer they sit, the stronger the Bloody Mary flavor becomes.
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For extra heat, add more hot sauce or a pinch of extra red pepper flakes.
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These are not shelf-stable canned eggs and should not be processed for pantry storage.
- Prep Time: 20 MINS
- Brining Time: 3 days
- Cook Time: 10 MINUTES