Bloody Mary Pickled Eggs

Bloody Mary Pickled Eggs put a Southern spin on a classic pickled egg recipe. Made with Old Forge Distillery Bloody Mary Mix, vinegar, and Worcestershire sauce, they have just a hint of heat without being too spicy. Keep a jar in the refrigerator to add to salads, pickle plates, charcuterie boards, or turn them into Bloody Mary Deviled Eggs.

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Bloody Mary Pickled Eggs

Ingredients

• 6 hard-boiled eggs
• 1 ½ cups Old Forge Distillery Bloody Mary Mix
• 1 ½ cups white vinegar
• 2 tablespoons Worcestershire sauce

Instructions

1. Prepare a clean quart-sized jar. Hard-boil and peel your eggs. Place the Bloody Mary Mix, vinegar, and Worcestershire sauce in a pan and bring to a boil. Remove it from the heat. Place eggs in the jar and carefully pour the hot brine over them. Make sure the eggs are completely submerged in the brine. Put a lid on it and let it sit in the refrigerator for 3 – 7 days. The longer you can leave them the better for the pickling. Must keep refrigerated. Will keep for up to 2 months.