Nutrition Information
Calories Food energy Food energy is the amount of energy obtained from food that is available through cellular respiration.Food energy is expressed in food calories or kilojoules...	80
Total fat Fat Fats consist of a wide group of compounds that are generally soluble in organic solvents and generally insoluble in water. Chemically, fats are triglycerides, triesters of glycerol and any of several fatty acids. Fats may be either solid or liquid at room temperature, depending on their structure...	5.5 g
Saturated fat Saturated fat Saturated fat is fat that consists of triglycerides containing only saturated fatty acids. Saturated fatty acids have no double bonds between the individual carbon atoms of the fatty acid chain. That is, the chain of carbon atoms is fully "saturated" with hydrogen atoms...	2 g
Cholesterol Cholesterol Cholesterol is a complex isoprenoid. Specifically, it is a waxy steroid of fat that is produced in the liver or intestines. It is used to produce hormones and cell membranes and is transported in the blood plasma of all mammals. It is an essential structural component of mammalian cell membranes...	210 mg
Sodium Sodium Sodium is a chemical element with the symbol Na and atomic number 11. It is a soft, silvery-white, highly reactive metal and is a member of the alkali metals; its only stable isotope is 23Na. It is an abundant element that exists in numerous minerals, most commonly as sodium chloride...	0 g
Total carbs Carbohydrate A carbohydrate is an organic compound with the empirical formula ; that is, consists only of carbon, hydrogen, and oxygen, with a hydrogen:oxygen atom ratio of 2:1 . However, there are exceptions to this. One common example would be deoxyribose, a component of DNA, which has the empirical...	0 g
Dietary fiber Dietary fiber Dietary fiber, dietary fibre, or sometimes roughage is the indigestible portion of plant foods having two main components:* soluble fiber that is readily fermented in the colon into gases and physiologically active byproducts, and* insoluble fiber that is metabolically inert, absorbing water as it...	0 g
Sugar Sugar Sugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose, characterized by a sweet flavor.Sucrose in its refined form primarily comes from sugar cane and sugar beet... s	0 g
Protein Protein Proteins are biochemical compounds consisting of one or more polypeptides typically folded into a globular or fibrous form, facilitating a biological function. A polypeptide is a single linear polymer chain of amino acids bonded together by peptide bonds between the carboxyl and amino groups of...	7.5 g

Pickled eggs are hard boiled

Boiled eggs

Boiled eggs are eggs cooked by immersion in boiling water with their shells unbroken. Hard-boiled eggs are either boiled long enough for the egg white and then the egg yolk to...

 eggs preserved by pickling

Pickling

Pickling, also known as brining or corning is the process of preserving food by anaerobic fermentation in brine to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar . The resulting food is called a pickle. This procedure gives the food a salty or sour taste...

.

After the eggs are hard boiled the shell is removed and they are submerged in a solution of vinegar, salt, spices, and other seasonings. Recipes vary from the traditional brine

Brine

Brine is water, saturated or nearly saturated with salt .Brine is used to preserve vegetables, fruit, fish, and meat, in a process known as brining . Brine is also commonly used to age Halloumi and Feta cheeses, or for pickling foodstuffs, as a means of preserving them...

 solution used for pickles to other solutions which can impart a sweet or spicy taste. The final taste is largely determined by the pickling solution. The eggs are left in this solution for from one day to months. Prolonged exposure to the pickling solution may result in a rubbery texture. Care should be taken to prepare the eggs properly to avoid food poisoning.

A variant in Pennsylvania Dutch

Pennsylvania Dutch

Pennsylvania Dutch refers to immigrants and their descendants from southwestern Germany and Switzerland who settled in Pennsylvania in the 17th and 18th centuries...

 country, pickled beet eggs or red beet eggs, includes whole beet

Beet

The beet is a plant in the Chenopodiaceae family which is now included in Amaranthaceae family. It is best known in its numerous cultivated varieties, the most well known of which is the purple root vegetable known as the beetroot or garden beet...

s in the pickling solution to impart a pink or red color to the eggs.
Pickled eggs may be served as part of a main course, hors d'œuvres, or garnishes.