These boiled eggs are as colorful as they are flavorful. And seriously, they are so incredibly easy to prepare.
6 large eggs
1/2 cup of ACV
1 TSP of kosher salt
½ cup of sugar
Juice of a 16 oz jar of pickled beets for their juice (reserve beets for another dish)
1 TBSP of white peppercorns
Boil the eggs.
In a bowl, add the pickled beet juice, the vinegar, salt, peppercorns and whisk in the sugar to dissolve (careful whisking as the beet juice will stain). Place eggs in a large mason jar, pour the brine and refrigerate for about 24 hours – or up to 3 days. I don’t like my eggs terribly pickled so I just leave them in the brine for 24 hours.
Remove eggs from the brine – the exterior will be a lovely pink from the beet juice. Cut the eggs in half remove the yolks and mix with 2 TBSP mayo, 1/2 TSP of mustard, 1/8 TSP horseradish, ¼ TBSP Worcestershire sauce, salt and fresh ground white pepper. Spoon or pipe the mixture into the whites and sprinkle with chives or sweet paprika.
For a change in flavors add chopped fresh tarragon to the yolks, 1 TSP of pickle relish or finely chopped cornishons, and chopped fresh parsley.
PERFECT EGGS EVERY-TIME! Bring some water to a gently boil and drop the eggs into the water with a slotted spoon. Legendary Jacques Pépin’s cooks the eggs at a gentle boil for 10 minutes and then immediately drains and covers them with cold water adding some ice to cool the eggs down immediately. Pépin always referred to his eggs as hard-cooked eggs and not hard-boiled. The cold water is to remove that sulphur-like odor from emanating when removing their skin. Peel them under a stream of cold water, as that gets in between the membrane and it makes them easier to peel.
