Smoked Pickled Eggs
This vintage recipe for smoked pickled eggs has been handed down over the generations because it’s A) super simple and B) mighty tasty.
When I say it’s simple, I’m talking only three ingredients plus water. If you can boil water, you can make this recipe!
Quite often when you’re traveling the back roads of America and you stop at a bar or convenience store, you’ll see a jar of pickled eggs on the counter. Sometimes beets are pickled with the eggs and the jar is a beautiful reddish purple color.
Other times, the eggs are floating in an amber, tea colored liquid. These are the smoked pickled eggs.
Sampling pickled eggs from the public jar can be an act of faith or daring. Frankly, you don’t need to worry about the food safety in most cases, because vinegar acts as a preservative. The challenge is accepting the idea of the new and unusual flavor combination.
A serving suggestion for a quick snack plate – fill some small bowls with peanuts, black olives and radishes to serve along with your smoked pickled eggs.
You can also dice these eggs and mix with a bit of mayonnaise and make a smokey egg salad sandwich.
Variations:
If you’re not a fan of Liquid Smoke, you can substitute soy sauce or Worcestershire sauce in this recipe. The eggs won’t taste smokey, but will have the hint of salty flavor that those sauces are known for.
Make It a Meal:
These smoked pickled eggs are a great snack all by themselves. In fact, they are the perfect snack to go with your glass of iced tea while sitting on the porch during a hot summer evening.
You can add them to a snack bar / appetizer buffet. If you do that, you’ll want to include some other great appetizers such as: Spinach Artichoke Dip, Meatballs, Spicy Thai Tuna Spread, Ham Spread.
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Smoked Pickled Eggs Recipe
Smoke Pickled Eggs Ingredients:
Hard boiled eggs, water, vinegar, Liquid Smoke
Recipe Directions:
Hard boil the eggs. The easiest way I’ve found to boil eggs is so simple, you’ll have trouble believing it works! Place your eggs in a pan and cover with cool water. Place pan on stove and bring to a boil.
Turn heat off and allow eggs to rest in the hot water until the water cools. When you can place your hand in the water to remove the eggs for peeling, they’re done.
While the eggs are cooling, prepare your glass jar (or jars) and mix the remaining ingredients. Place peeled eggs in jar and cover with vinegar mixture. Refrigerate.
Smoked Pickled Eggs
A great addition to appetizer tables – or for just plain snacking out of the jar, these smoked pickled eggs are a classic vintage recipe for a reason.
Ingredients
- 6 Eggs
- 1/4 cup Vinegar
- 1 3/4 cup Water
- 2 teaspoon Liquid Smoke
Instructions
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Place eggs in a pan, cover with cool water. Bring to a boil. Turn heat off, leaving covered pan on stove.
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Let eggs set in hot water until water has cooled to a temperature cool enough to place hands in.
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Peel eggs.
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Measure vinegar, water and Liquid smoke. Combine.
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Place hot eggs in glass jar. Pour vinegar mixture over eggs.
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Cover and allow to cool to room temperature. Place in refrigerator until ready to serve.
Approximate Nutritional Information:
Servings Per Recipe: 6, Amount Per Serving: Calories: 65, Fat: 4g, Cholesterol: 164g, Sodium: 62mg, Carbs: 0g, Protein: 5g
(please remember these are approximate and will vary slightly based on your ingredient selections.)
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smoked pickled eggs??? yes please!!! these sound incredible! I have some fresh eggs in my fridge now – I think we’ll be pickling this weekend
Pickle away! Such a fun thing to do on a weekend morning!
I’m excited too!
I have two cans of the Thai quail eggs…so I’m planning to experiment with those also…maybe with a bit of beet juice also for color..thought grandkids would get a kick out of em… especially Easter!!
Please stop back and let me know how it turns out!
Older eggs hard boil better.
I have to say I’ve never tried anything like this from the “public jar,” as you so well describe it, but the idea of adding liquid smoke flavor is definitely appealing! Love the step-by-step instructions to help newcomers to this idea overcome their fears.
The “public jar” can be intimidating, that’s for sure. Making a personal jar for home use is much more reassuring!
These look delicious. How long will they last for in the fridge?
Jodi, to tell you the truth, they never last long enough for me to test this question, because people devour them.
However, given that vinegar is one of world’s oldest methods of preserving food, I’d have to say they will last a decent time. A month wouldn’t be out of the realm of possiblity… thinking of pickles.
If you aren’t certain you want to test the time, you can make small batches that will be eaten in a week to 10 days.
Thank you so much for your reply. I just tried one (I managed to wait a week) and it was delicious .
Thanks again!
Bravo! We know they’re good for a week, now!
Great appetizer or snack for any party! Great idea to try other sauces too, so many options!
I’ve seen some recipes that use sriracha .. that makes me a little nervous as spicy things are a bit much for my palate. But this smokey flavor is always a hit!
I’ve never heard of smoked pickled eggs, but they look and sound delicious! Can’t wait to try this!!
It’s easy enough to try a small batch … and you can share with the neighbors if you’re hesitant to sample on your own!
I love pickles, but I have never had a pickled egg. I am intrigued though.
Danni, a bit different flavor than pickles … because the spices are changed out for the Liquid smoke. The vinegar preservation technique is the same, however.
I found a jar at a farmers market. Had to try. Want to make my own so I googled smoked pickled eggs and found you site. Thanks – sounds easy and good. Will be trying it.
Richard, I hope you like this version as well as the one’s from the farmer’s market! Thanks for taking time to comment.
I like to cold-smoke hard-boiled eggs in my smoker. These turn out delicious. I was wondering what they would be like pickled, so I googled ‘smoked pickled eggs’ and your recipe popped up. Now I am going to try combining your recipe with my own for pickled eggs, by adding liquid smoke as well. In addition, I cook my eggs the same way you do with a couple exceptions. First, I add a little salt to the water and cover the eggs. After the eggs come to a boil, I remove them from the burner without taking off the lid. Then I let them sit for only 5 minutes before I drain and rinse them with cold water to stop the cooking process. I do this several times until the water remains cold. The eggs turn out perfectly cooked. There is no green on the yolks that turn out soft and tender. After the eggs are cold, I gently shake one or two in a closed mason jar with a couple tablespoons of water until the shells are cracked. They’re usually pretty easy to peel after that.
Anthony, I know people who have used their smokers to make eggs … everybody says that the eggs turn out great that way!
It sounds like our method for making boiled eggs is very similar. Thanks for sharing your tips … I know we all want an easy boiled egg recipe!!
Hope you like the combination of your smoker and this pickling recipe.
So for me, I made pickled eggs during lock down, as are often found in pubs in the UK (all closed). SO anyway, I decided I would hot smoke some eggs, then pickle them,,,they turned out amazing! I decided to do some googling, wondering If I was the only one to ever do such a thing, and low and behold, here we are
Will try it this way too, as its much easier by the sounds of it
tip: in the pickling vinegar, throw some chilli, onion, and garlic, it does not make them hot, just a nice warm finish
Christian, you are not alone in your love for pickled eggs! (or making them at home)
I love the sounds of the added chilli, onion and garlic – what a great flavor addition.
I saw this recipe and knew I had to try it, so I did and I added a few extra ingredients. I added chopped purple onion, garlic cloves, sliced fresh jalapeños, fresh dill, and crushed red pepper flakes! I do have a question. After you get them in the fridge, how long before they are ready to eat???? I’m anxiously waiting. Thanks
Jacy,
Wow! You really jazzed up your eggs! They sound wonderful. I have tried these are various lengths. Usually 24 hours is the least amount of time you want. I think the best result is 3 days / 72 hours, however, you can leave them for a week before digging in.
Next time, I am going to throw in a habanero.
ooohhh!! Spicy! What a good idea!
Absolute garbage, nothing but waterlogged eggs dyed brown
Nathan, then I suggest you don’t make these at home.
He did something wrong then. I use 2 tablespoons of liquid smoke though because I like a stronger smoke flavor and I also use apple cider vinegar but for the folks that might not like it more intense then your recipe should fit the bill.
Thanks for adding your thoughts. You’re correct in the two ways to make this recipe stronger flavored. (apple cider vinegar and more liquid smoke).
I’m glad you like this recipe!
He did something wrong then. I use 2 tablespoons of liquid smoke though because I like a stronger smoke flavor and I also use apple cider vinegar but for the folks that might not like it more intense then your recipe should fit the bill.
I changed this recipe a lot because I like much stronger flavors but for most people it was ok. Just add a ton more of the liquid smoke and a bit more sugar and even some red pepper if you like some spice. I left mine to marinade for a bit longer than just a day or two and they taste much better.
Hi Nathan, you may have done something different from this recipe and so did I. I like a stronger taste of smoke so I added quite a bit more which makes the eggs have a stronger smoke flavor. Just increase all of your ingredients. I played around a lot with smoked recipes until I got just what I myself liked that others may not care for. Experiment and add more to your own tastes.
I’ve just made my first batch of smoked eggs..
A quick question, does the water vinegar and liquid smoke have to be heated first…
I cant wait to try them so how long do you usually have to leave them for a minimum to allow the flavour to seep in?
Hi Mary,
I don’t heat the water & vinegar mixture, but just add it to the warm, peeled eggs.
Allow jar to stand for 24 hours minimum. There is a point where the eggs will be completely pickled, and not gain any additional flavor (usually after a few days). I highly recommend taste testing daily to determine the “prime” point for yourself!
Thanks
Noel
I was surprised to hear that because I always heat the mixture to just a slow boil. It will help permeate the eggs much better and give them a stronger flavor. Whichever way people choose to make them and if they enjoy them then it doesn’t really matter how you make them. If you like the flavor more mild then don’t heat the ingredients and if you like a stronger flavor then heat the liquid. All in all they’re great!!!!
Has anyone tried this as a sweetened version, like pickled red beet eggs? Using some sugar and heating the liquid???C
Could you make deviled eggs with these?
Sheri, Sure you could!