Homemade Pickled Eggs with Bay Leaves
A timeless pub-style classic — hard-boiled eggs gently preserved in a fragrant vinegar brine with bay leaves and peppercorns. Ready in just 48 hours, these pickled eggs are perfect as a snack, sliced into salads, or served on a charcuterie board. Easy, budget-friendly, and surprisingly addictive!
🛒 Ingredients
12 servings
- 12 large eggs
- 500 ml cold water
- 200 ml white vinegar or apple cider vinegar
- 2 level tablespoons of salt
- 3 bay leaves
- 1 teaspoon black peppercorns
- 1 small dried chili pepper (optional)
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Directions
- 1
Place the eggs in a large saucepan, cover with cold water and bring to a boil. Cook for exactly 30 minutes over medium heat.
- 2
While the eggs cook, prepare the brine in a clean glass jar: combine cold water, vinegar, salt, bay leaves, peppercorns and chili. Stir well until the salt is fully dissolved.
- 3
Once cooked, run the eggs briefly under cold water to stop the cooking, then peel them carefully — any nicks in the white will cloud the brine.
- 4
Submerge the peeled eggs in the brine, making sure they are fully covered. Seal the jar tightly.
- 5
Refrigerate for at least 48 hours before eating. The longer they rest, the more intense the flavor.
💡 Chef's Tip
Use apple cider vinegar for a milder, slightly fruity note. Add crushed garlic, mustard seeds or fresh dill for extra depth. Kept refrigerated in a sealed jar, pickled eggs last up to 3 weeks.
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