A popular ‘antipasto’ (not really sure what other word to use here) in Pennsylvania is pickled eggs. They’re eggs. They’re pink. They’re a little sweet with a lot of tang, and despite the atrocious aftermath that may result, they are delicious.
This pickled egg recipe is adapted from my French cornichon recipe. Laced with tarragon, chives, mustard seed, garlic and chili peppers, these pickled eggs make the perfect complement to a cheese tray, charcuterie plate or chilled salad