Pickled Eggs

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When I mentioned, on my personal Facebook page, that I had an interest in making pickled eggs, there was a huge uproar. You’d have thought that I’d said I was bagging up puppies, and leaving them on the side of the highway, people were so appalled. I have to admit, they are a bit colorful, perhaps a trifle on the gaudy side, but they are really good! You may think that you wouldn’t like them, but if you like deviled eggs, you would like pickled eggs, because they taste pretty much the same. The only difference is, pickled eggs are so much easier to make. Make them if you dare!

Pickled Eggs

As seen in Sweet Paul Magazine

12 hard-boiled eggs
1½ c. cider vinegar
½ c. water
1 T. fine sea salt
1½ t. sugar
2 cardamom pods
1 t. crushed black peppercorns
½ t. allspice berries
½ t. ground turmeric
½ t. celery seeds
1 medium Melissa’s red beet, sliced
2 shallots, thinly sliced

Poke eggs with a pickle fork, through the white and down to the yolk, about 6 times.

Put the eggs in a tall jar, such as a quart canning jar. Put the remaining ingredients in a saucepan and bring to a boil.

Cover and simmer about 15 minutes, then allow liquid to cool.

Remove the beets and enjoy separately.

Pour the liquid and remaining solids over the eggs.

Refrigerate and let the eggs sit for a day and up to several weeks.

Note that after 1 day, the pink color will penetrate all the way to the yolk. However, the flavor will be best after about a week.

Serve eggs on their own, as an accompaniment to salads and grain dishes, or cut them in half and mix the yolks with mayonnaise, mustard, horseradish, and chives for bright Deviled Eggs.

If you think making and peeling hard-boiled eggs is a pain, get yourself one of these. Perfect eggs every time. Brilliant!