More Great Recipes: Picnic

Pickled Eggs (herbal)

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Member since 2007

Serves | Prep Time | Cook Time


12 hard cooked eggs
2 bay leaves
1 sprig of thyme
3 tbsps. coarsley chopped chives
3 sprigs of Italian parsley
1 small chili pepper, fresh or
12 whole peppercorns
3 cups white wine vinegar

Layer the eggs and herbs in a jar with a tight fitting lid.

Cover with the vinegar and seal.

Let stand in a cool, dark place for 1 week before using.

The eggs will keep for about 2 months in the refrigerator.

The vinegar may be used in salads and marinade after the eggs are gone.

Pairs Well With


This is a favorite of both me and my husband. We made it for our herb club picnics years ago and they always went. Recipe comes from the cookbook ,The Herbal Pantry, by Emelie Tolley and Chris Mead.

Variations :

Use only tarragon or a combination

of chives, chervil, parsley, & peppercorns. Add a sliced lemon or a sliced onion.

These eggs are a wonderful addition

to a picnic or buffet.

A dash of local for every season
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