Does anyone have a tried and true recipe for pickled eggs? And not one that calls for "pickling spices", rather the individual spices. (pepper corns, cloves, mustard seed, etc.)

With Easter coming up I thought I would make some up, however my recipe has disappeared years ago.

Thanks in advance........

This is what I make(an old Amish recipe)you could just leave the beets out if ya want.

8 eggs
2 (15oz)cans whole pickled beets, juice reserved
1 onion, chopped
1 c sugar
3/4 c cider vinegar
1/2 tsp salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves

hard boil and peel eggs.
Put beets, onion, and eggs in a glass or plastic container. Set aside.
Mix(NOT it a metal bowl) sugar, 1 c reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.

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Avoid Fruits~N~Nuts....you are what you eat!!!

I'm starting to take this Amish recipe as a sign as the "one" I will be making. Though it wasn't quite what I had in mind, it is the same recipe that keeps popping up in my face.

Thanks a bunch!!!

I love pickled eggs!!!!!