Try this Pickled Red Eggs recipe, or contribute your own.
Suggest a better descriptionPut eggs in glass container. Pour on remaining ingredients, making sure that eggs are covered with liquid. Marinate in refrigerator at least 24 hours; color will penetrate further into the eggs the longer they sit in the liquid. Halve and serve as appetizers or slice to put on top of green salad. Recipe by: Michael "Mike" Poston -- from his wifes family in PA Posted to MC-Recipe Digest V1 #665 by "hurlbert@concentric.net"
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Serving Size: 1 Serving (335g) | ||
Recipe Makes: 12 | ||
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Calories: 396 | ||
Calories from Fat: 224 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.9g | 33 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 1057.5mg | 325 % | |
Sodium 508.8mg | 18 % | |
Potassium 461mg | 12 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 9.6g | ||
Protein 32.1g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 396
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