Go Back

Red Wine Pickled Eggs

Demetra Overton sweetsavant.com
Prep Time 40 mins
Cook Time 15 mins
Total Time 55 mins
Servings 6 servings


  • 6 eggs
  • water
  • 2 cups red wine vinegar
  • 1/4 cup granulated white sugar
  • 1 teaspoon salt
  • 1 tablespoon mustard seeds optional
  • 1 bay leaf


  • Hard boil the eggs. Put the eggs in a pot and cover with water.
  • Bring the eggs to a boil, reduce the heat to a simmer and cook for 8 minutes
  • Drain the eggs and run under cold water until cool
  • Bring the Red wine vinegar, cup of water, sugar, mustard seeds, bay leaf and salt in a pot and simmer for 5 minutes to dissolve sugar and salt. Let cool to room Temperature
  • Peel the eggs
  • Pour the vinegar mixture over eggs and let sit in the refrigerator over night or up to 1 week