I’m an egg fangirl. They’re nearly a perfect food, full of high quality protein, necessary fats, iron and tons of vitamins, minerals and disease fighting nutrients. At any meal, it is acceptable to feature eggs. They are a fantastic grab and go snack in hard-boiled form. AND they’re cheap!
I’ve been quick-pickling everything these past few months, and even the egg couldn’t escape this kind of treatment. A pickled egg is incredibly pretty and an excellent substitute for the beloved deviled egg. It’s less tedious to make than its deviled counterpart and can be made a few days in advance.
MUSTARD AND BEET-PICKLED EGGS
adapted from Bon Appétit’s beet-pickled egg recipe
- 4 c. distilled white vinegar
- 1/2 c. sugar, I use palm sugar
- 1 Tbsp. salt
- 2 tsp. pepper
- 1 dozen medium-boiled eggs, peeled
- 1 large beet sliced
- 2 Tbsp. yellow mustard
- 2 tsp turmeric
- Bring vinegar, sugar, salt and 2 1/2 cups water to a boil in saucepan to dissolve sugar + salt.
- Pour half of the liquid into a resealable glass jar and add the mustard + turmeric. Shake to combine.
- Put the sliced beets into the liquid in the pan. Simmer until beets are tender, about 20-30 minutes. Let cool, then strain into a second glass jar. (The beet makes a yummy addition to a salad!)
- Add 6 eggs to the mustard brine and 6 eggs to the beet brine. Chill for at LEAST 2 hours and up to 2 days.
Those are sexy looking pickled eggs! I especially love those with a runny yolk!