Prickly Pear and Turmeric Pickled Eggs

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I remember eating pickled eggs when I was a child, and loving them. Over the years, however, I sort of forgot about them until my husband became obsessed over a restaurant salad that had fried pickled eggs. After doing some research I found several recipes for pickled eggs, many using beets to color them purple. Those are the ones I remember eating and loving.

Now that we have chickens of our own I wanted to find some really special ways of celebrating their eggs. When I remembered those beautiful purple pickled eggs, I knew that was it.

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.





Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Prickly Pear Fruit Season!

It happens to be Prickly Pear fruit season here in Arizona, not beet season, so I thought it would be fun to try using them to color and flavor the pickled eggs. Learn how to harvest and juice your own Prickly Pear fruit HERE. Oh, and I also decided that since I’m doing one small batch of purple eggs, why not make another one of yellow eggs using Turmeric — I try to fit that into a lot of our meals because of its anti inflammatory qualities. Turns out they were both great! Another great place to get larger quantities of Turmeric is from an Asian or Indian market. If you have one in your city it’s definitely worth the drive. Pick up some interesting seeds and spices as well.

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Through years of making boiled eggs and trying to find the key to making them easy to peel, I’ve come to the conclusion that it all has to do with NOT using the freshest eggs. Over time eggs lose moisture, causing them to shrink inside a bit. that is the key to easy-peel eggs. I leave my eggs on the counter all the time, so after a few days of that I can be assured of easy-peel eggs.

UPDATE: Since creating this recipe years ago, I discovered one of my most treasured kitchen gadgets— an Egg Steamer! I don’t love gadgets because they take up space, but I eat so many boiled eggs that this one is well-used. Simply put 7 eggs in (fresh or not), add a small amount of water, push the button, and 6 minutes or so later you have boiled (steamed) eggs. Love it.

You can use these to make these YUMMY Pickled Eggs super easily. Check out the full recipe below.

Prickly Pear & Turmeric Pickled Eggs

These two variations of pickled eggs are simply beautiful. Bright Pink and Golden Yellow look so lovely when cut in half. Feel free to experiment with different pickling spices. Make yours sweeter or less sweet, spicy or mild.

  • Enough boiled eggs to fill a pint jar.

  • 1/2 cup Prickly Pear Juice for Pink eggs OR 1 tsp Powdered Turmeric for Golden eggs

  • 1/2 cup vinegar

  • 1/2 c water

  • tsp salt (kosher or pickling)

  • 2 tsp pickling spices

  • Additional seasonings like fresh onion, garlic, pepper flakes, ginger, etc.

  • In a small saucepan, add all the ingredients except for eggs and additional seasonings. Don’t add Turmeric to the Prickly Pear eggs.

  • Bring mixture to a boil and then reduce heat and simmer for 30-60 min.

  • While mixture is simmering, cook enough eggs to fill a pint jar for each batch. Once done, peel eggs and set in the refrigerator.

  • Once the solution has cooled, pour it through a fine mesh strainer into a pint jar.

  • Add the eggs and any additional flavorings you like. I added onions, society garlic flowers, chile pequin seeds, fennel, cardamom seeds, and coriander seeds.

  • Cover jars and leave in the refrigerator at least 24 hours. Use the eggs within 3-4 months. The longer they sit, the more the egg absorbs the flavors.


The eggs pictured had steeped for only 24 hours. Yummy and beautiful. Definitely worthy of my very special chickens. This recipe is very customizable. Try a variety of flavorings.

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