Directions:
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
- In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
- Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77.74 Kcal (325 kJ) | ||
| Calories from fat | 45.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.02g | 8% | |
|---|---|---|---|
| Cholesterol | 186mg | 62% | |
| Sodium | 72.27mg | 3% | |
| Potassium | 71.46mg | 2% | |
| Total Carbs | 0.7g | 0% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 6.53g | 13% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1.1mg | 6% | |
| Calcium | 34.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 70.81 Kcal (296 kJ) | ||
| Calories from fat | 41.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.57g | 8% | |
|---|---|---|---|
| Cholesterol | 169.42mg | 62% | |
| Sodium | 65.82mg | 3% | |
| Potassium | 65.09mg | 2% | |
| Total Carbs | 0.64g | 0% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 5.95g | 13% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1mg | 6% | |
| Calcium | 31.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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