Dill Pickled Eggs

Dill Pickled Eggs can be found in the snack section of many on-the-go style stores, especially those found on the highway. They’re fast and easy and delicious, but quite costly! Use my recipe to make a whole batch at home for a fraction of the cost!

I’ve always loved hard-boiled eggs. I can remember eating them when I was just a boy. In fact, in my adult years, I would often keep them stored in the fridge for a quick snack. Oftentimes, I’d tuck one into my lunch bag for a mid-morning snack at work. All was good with the world until I found Dill Pickled Eggs and since then, any other hard-boiled egg just fails in comparison.

I blame Lesli for it! She was the one responsible for dragging Margaret and me down to the concourse level Pusateris that had just opened in the building we used to work in. That five-minute trek became almost an everyday thing! And, that’s where I found those little packaged dill eggs. I was hooked, but spending ten dollars a week on eggs was not something I could continue to do.

Fast forward to the pandemic and the lockdowns. We were all working from home and Pusateris wasn’t an option. I quickly learned that I could make my own dill hard-boiled eggs at home and as it turns out, my version was even tastier! Not only were they more fresh, but they were less salty, more dilly, and I already had most of the ingredients on hand!

In addition to all of that, I learned that I could prepare a big batch and keep them in the fridge for a least a month! I don’t know if they will last longer than that, because I always finished them up before the month was over. Since Dill Pickled Eggs are so easy to prepare, long-term storage is not something I need to concern myself with anyway, because I can whip up a batch any time I feel like it!

HERE IS WHAT YOU WILL NEED TO MAKE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Eggs – You can halve or double this recipe depending on your personal needs. I usually make a dozen at a time.
• Fresh Dill – The fresh dill will add a bit of flavour, but for the most part, it is used as a garnish and to indicate what the flavour of the eggs might be. The fresh dill is optional.
• Black Peppercorns – These will impart a slightly warm peppery taste.  Salt is not needed in this recipe!
• Dill Pickle Juice – Most of us have a jar of dill pickles somewhere in our fridge. Once the last pickle is gone, don’t toss out that pickle juice. Use it to make Dill Pickled Eggs!

HOW TO MAKE DILL PICKLED EGGS

Before you get started with preparing the brine, you will need to prepare the eggs.  It seems that is a divide when it comes to perfectly cooked hard-boiled eggs. Some like the yolk to be 100% cooked all the way through. I tend to like them just a little undercooked. Otherwise, the eggs can be a little too dry on the inside. However, you boil your eggs to the doneness you prefer!

Once the eggs are cooked, submerge them in cold water and peel them. Once peeled, transfer the eggs to a food-safe jar with a tight-fitting lid. Next, add the peppercorns to the jar and the fresh sprigs of dill, if you’re using them. Pour the pickle juice into the jar until the eggs are completely submerged. Place a lid on the jar and refrigerate for a minimum of two weeks before eating.  Dill Pickled Eggs will keep safely in the fridge for at least 4 weeks.

HOW TO MAKE HARD BOILED EGGS

Boiling eggs is extremely simple. It all comes down to the timing, especially if the goal is to have a slightly undercooked yolk, like you see in the photos here. Here’s how to do it:

Use a saucepan just large enough to hold the eggs in a single layer. Add just enough water to the saucepan so that there is just 1-1.5 inches of water in the pan once the eggs are added. Cover the saucepan and bring the water to a boil over high heat.

Once the water is boiling, allow them to boil for exactly five minutes. Turn off the heat, cover the saucepan with a lid, and remove the pan from the hot burner. Set it on the back burner and leave it there for one hour. Remove the eggs from the pan and set them in a bowl of ice-cold water for a minute. Proceed with the peeling of the eggs and use them as you wish.