Instructions: 1 Place egg in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel..

2 In a medium saucepan over medium heat, mix the tarragon vinegar, water, sugar, salt, celery seed, garlic and bay leaves. Bring to a boil, then simmer 30 minutes. Set aside to cool.

3 Pour mixture over eggs; cover and refrigerate for 2 to 3 days.

Use this recipe as a last minute side dish. These lightly spiced pickled eggs are always a treat, especially served with breads and cheeses.

Prep Time: approx. 15 Minutes.

Cook Time: approx. 40 Minutes.

Ready in: approx. 48 Hours 55 Minutes.

Makes 12 servings.

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