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
Duck eggs pickle beautifully, with firm whites & rich yolks. Spiked with salt, vinegar, herbs & spices, these pickles are riffs on flavor profiles from the classic Deviled Egg, to Asian/Thai, to Turkish. Duck eggs just have more to love.
It's time! Only so many hard-boiled eggs you can eat before either they or you go bad, right? WRONG! Discover what a culinary powerhouse pickled eggs are. The beauty is that those sunny orbs will last for MONTHS. Check it out...