Pickled Eggs


  • 8 x 55g small eggs
  • 2 cups water
  • 1 x 375ml bottle Wild’s Ezy-Sauce
  • 1 small bunch fresh rosemary
  • ½ teaspoon mustard seeds
  • ½ cinnamon stick
  • 2 cloves



To hard boil eggs – place eggs in a saucepan and cover with warm water. Bring to the boil, cooking eggs for 10 minutes only. Plunge eggs straight into a bowl of cold water, allow to cool, then remove shells. Place the remaining ingredients in a saucepan and bring to the boil. Cover and set aside to cool for about 3 hours to allow the spices and herbs to infuse the liquid.  Place eggs into a hot sterilized wide-neck jar. Strain liquid into a jug, before pouring over eggs and sealing. Allow eggs to stand for 1 week before use. Pickled eggs may be stored for up to 3 months.

Makes 8 pickled eggs.

Serving Suggestion:  best accompanied with vegetables & rice salads, corned beef, ham & crusty breads.