Dill Pickled Eggs Recipe

Dill Pickled Eggs Recipe
Staff Writer
Dill Pickled Eggs Recipe

Jordan Pervere

A couple years ago I was driving from Atlanta to San Francisco and kept walking into gas stations with big jars of pickled eggs. While my timid nature prevented me from trying them, I decided to cook up a batch of my own to see what all the fuss was about... And wouldn't you know it, they were delicious.

Click here to see more pickling recipes and tips.  


In a small pot, combine all the ingredients except for the eggs. Heat over a medium flame until the salt and sugar dissolve completely. Remove from heat and cool. 

In a 2-quart jar, pour contents of pot over the hard-boiled eggs. Cover with a tight-fitting lid and refrigerate for at least 24 hours. 


Calories per serving:

238 calories

Dietary restrictions:

Balanced Vegetarian, Dairy Free, Gluten Free, Wheat Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, Kosher

Daily value:



  • Fat 7g 11%
  • Carbs 28g 9%
  • Saturated 2g 12%
  • Fiber 1g 3%
  • Trans 0g
  • Sugars 27g
  • Monounsaturated 3g
  • Polyunsaturated 1g
  • Protein 10g 20%
  • Cholesterol 279mg 93%
  • Sodium 1,944mg 81%
  • Calcium 69mg 7%
  • Magnesium 23mg 6%
  • Potassium 244mg 7%
  • Iron 2mg 11%
  • Zinc 1mg 8%
  • Phosphorus 168mg 24%
  • Vitamin A 121µg 13%
  • Vitamin C 1mg 2%
  • Thiamin (B1) 0mg 2%
  • Riboflavin (B2) 0mg 21%
  • Niacin (B3) 0mg 1%
  • Vitamin B6 0mg 7%
  • Folic Acid (B9) 51µg 13%
  • Vitamin B12 1µg 11%
  • Vitamin D 2µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 1µg 2%
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