Pickled Deviled Eggs
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.
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!