{"id":114069,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pickled-eggs\/"},"modified":"2022-09-30T14:04:55","modified_gmt":"2022-09-30T19:04:55","slug":"pickled-eggs","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pickled-eggs\/","title":{"rendered":"Pickled Eggs"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>This is a perfect recipe to use already prepared hard-boiled egg. 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Once you slice them the color is gorgeous!  It takes about three to four days to dye all the way through the white, so make them ahead of time!  Yes, you can keep them that long in the refrigerator and even longer.  I use a LARGE jar and put them all in at once.  I also add a little more sugar and don't add curry powder.  This recipe was handed down to me from my mother and I'm 74 now, so it's an old recipe.  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