Directions:

1. Let eggs sit out for 20 minutes so they cook more evenly. 

2. Bring a large pot of water to a boil and slowly lower eggs into the pot using a large metal spoon or small strainer. 

3. Cook eggs for 7 – 10 minutes. This will vary depending how large the eggs are and how you like your yolks. Once hard boiled to your desired level, strain eggs and place them in a cold water bath to stop the cooking process. Let sit for 10 minutes before peeling, if it’s difficult to peel the eggs try peeling them in a bowl of water. 

4. Divide the cleaned peeled eggs into mason jars. A few small ones or one or two larger ones should work. The eggs can go right to the top as long as there’s a little room for the liquid to cover them completely. 

5. Disperse the pepper corns and whatever other goodies in the jars evenly. 

6. Boil your vinegar, water, maple syrup and salt. Once it’s boiling, pour over the jarred eggs. Let them cool on the counter for 10 minutes or so then lid them and place them in a cold water bath for 10 minutes before refrigerating.

7. Let flavors be absorbed for at least 3 days before opening and keep in fridge once opened 

The eggs make a great snack but are also good on sandwiches, on salads or in a bowl of ramen!