Turmeric Pickled Eggs Recipe

Turmeric Pickled Eggs

Makes 1 DOZEN

These brightly colored pickled eggs are great to use in deviled eggs, egg salad, or egg sandwiches.


  • 1/2 cup distilled white vinegar
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon ground turmeric (See Cook’s Tip)
  • 2 garlic cloves, halved
  • 6 large hard-boiled eggs, peeled


  1. In a medium saucepan, combine all ingredients except eggs. Add 1 1/2 cups water. Place on medium-high heat and bring to boil.
  2. Transfer mixture to a large heat-safe jar or bowl. Add hard-boiled eggs. Stir to coat. Refrigerate at least 3 hours or up to overnight (the longer the time, the darker the color).
  3. The eggs will hold in the brine up to a week.
  4. Cook’s Tips:
  5. The ground turmeric can be replaced with a few slices of fresh turmeric, if available. The result will be a cleaner yellow color and milder flavor.
  6. Store these eggs in a glass container instead of plastic. Yellow turmeric tends to permanently stain plastic.


Amount Per Serving (based on 12 servings)
Calories: 40 undefined
Fat: 2.5 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 95 mg
Sodium: 40 mg
Carbohydrates: 0 g
Fiber: 0 g
Sugar: 0 g
Added Sugars: 0 g
Protein: 3 g
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