Wednesday, November 18, 2009

Pickled Deviled Eggs

devil pickle9

I think I love pickled eggs so much because growing up Jewish, we never got to dye Easter eggs.

They are so beautiful when sliced, and around these parts are uncommon, so everyone thinks they are special.

Pink eggs?



I hear in certain parts of the country, they can be found in glass jars in gas stations.
What's that about?

You can make pickled eggs by combining the liquid from a jar of pickled beets, 1/2 cup cider vinegar, ground black pepper and 6 whole cloves to a container.

Add peeled hard boiled eggs to the liquid. I keep them in a jar for up to 2 weeks in the fridge. They get darker in color the longer they sit in this mixture.

I usually slice them and serve them on a bed of spinach w/ bacon.

Gourmet's last issue featured Pickled Deviled Eggs for their Thanksgiving menu, and I thought it was a nice idea to show them off.



Pickled Deviled Eggs:

After you have soaked your eggs in the pickling juice for at least 12 hours, slice the eggs in half and remove the yolks.



Place yolks in a bowl and mix with some mayonnaise, grainy mustard and tiny bit of pickle relish. Mash this up and fill in your hollowed out eggs.

I like to use a fancy piping bag, but you can just spoon the mixture in.



Garnish with parsley or chives, or whatever you like!

So pretty and tastes even better than regular deviled eggs do!



24 comments:

T.W. Barritt at Culinary Types said...

I love pickled eggs, although depending on who made them, the store bought variety can be a bit rubbery! I like your homemade version better. And, I'm also a deviled egg freak, so this is a heavenly combination!

Steve said...

Stacey,
Love them. Indeed, they are in jars all over the south (mostly in beer joints!)
What time is dinner, Thursday?!

Ciao Chow Linda said...

My mom made pickled eggs when we were kids, but I never thought to make them pickled AND deviled. These are so beautiful and would look great on an appetizer platter. Thanks for the idea.

Donna-FFW said...

Love this idea, Stacey , anmd you are so right, they would be a perfect addition to Thanksgiving for appetizers. So pretty, and tasty, perfect conversation cathcer too I bet.

The Japanese Redneck said...

Love your pickled eggs. The color is awesome.

Have to tell Steve that yes they are sold all over the south. More times than most you will find them mostly in small convenience stores and mom and pop stores.

Along with a huge jar of dill pickles. And occasionally a jar of pickled pig feet. And no, I've never eaten the PPF before and don't intend to start.

I don't drink beer. But, for 20 years I was a competitive table soccer player. Played tournaments in many, many bars because that's were the foosball tables and tournaments were.

From someone born, raised and whose last breath will be taken in the South.

kat said...

Ok, I have never tried a pickled egg but if you say they are good I trust you. I do love a good deviled egg though so....

SarahB said...

Stacey these are so pretty!!!

Dana said...

I love deviled eggs but that pink and the idea of pickled freaks me out a little bit. I do trust your taste though!

Gala said...

So pretty, the color adds such a nice touch and surely great for parties!

DocChuck said...

RE: "What's that about?"

Go here: http://blogs.myspace.com/index.cfm?fuseaction=blog.ListAll&friendId=432352292&page=3,

and scroll down to: "DocChuck’s Choice Pickled Eggs & Beets with Onions"

Pickled eggs are a Southern tradition a whole lot older than I (and I am 67 years old -- LOL).

Too bad you missed out on so much fun growing up.

Jen_from_NJ said...

Your pickled deviled eggs look way better than my Easter eggs ever looked! I've had pickled and deviled - but never pickled deviled :) Looks delicious.

lisa said...

I just saw these the other day, and they're so pretty! The pickled beet flavor sounds great too.

Proud Italian Cook said...

They look like little jewels, love the presentation and your photo's.

Jim said...

Stacey:

Growing up in Northeastern Bergen County, NJ, I saw pickled eggs in a few pubs, even in relatively upscale towns (Hillsdale & Montvale come to mind).

They were occasionally refered to as "25 cent boneless chicken dinners". Never pickled though.

I've pickled my own eggs, and made deviled eggs, but I've never combined the two. I'let you know how they turn out.

All the Best,

Jim

Jim said...

Correction - change "Never pickled though" to "Never pickled with beet juice though."

Jonny said...

Stacey, these are awesome. I feel like I want them for breakfast tomorrow morning or a couple just for a snack. Beautiful to behold and delicious, I'm sure. Do you taste the pickling juice in the egg much? I ask because my experience of pickled eggs is limited to these slippery grey things we used to get from the chip shop when I was a boy for five pence each. They would make your mouth pucker and your lips purple there was so much vinegar in them but they were fabulous with some chips and gravy. I would never have thought of using the beet pickling juice to make them purple instead of grey, though. genius.

doggybloggy said...

consider this idea - STOLEN- THANKS!

Lisa said...

My daughter makes her pickled eggs by dropping peeled hard-boiled eggs in dill pickle juice after she's finished the pickles. I'll have to send her this idea!

jessica jessica said...

I love making deviled eggs.. they're so simple, yet you've done a beautiful job at presenting them in such a classy manner! Nice photos.

Tanya said...

These look fantastic!

Angela said...

These are GORGEOUS. They just pop off the page -- that color! What a way to take the traditional deviled egg 'up a notch.' Nice story too about why you like these. Great post!

Culinary Cory said...

What an interesting twist on a classic favorite. The color looks amazing.

Anonymous said...

my sister and my bro. had some today and they loved it
love kat s.

Anonymous said...

Very pretty, I had never eaten a pickled egg before a co worker told me her husband makes them by putting them in some spiced up left over pickle juice. Thought it sounded interesting so I put a couple in some left over pickled jalapeno juice. My husband and I both loved them. Now I am going to devil them and take to a potluck I think it should be good. Will try the beet way also as I love the color, probably add something for heat, we like spicey!