I’ve sat on barstools and eaten good pickled eggs and I’ve sat on barstools and eaten bad ones, and I’ve found that the condition of the barstool you’re sitting on is a pretty good indicator of the quality of the eggs. Not to be a total snob, but if the seat is cracked or the stuffing is leaking out, you’re probably going to want to ask for hot sauce.
At home I can make my eggs just the way I like them. I use farm-fresh eggs, a low-concentration pickling solution, plenty of whole spices, and a sliced beet to turn them hot magenta-pink. Distinguished with a cap of homemade honey-mustard mayonnaise and a sprinkling of fresh sweet-hot mustard dust (made by quickly pulverizing some yellow mustard seeds), these racy pink eggs are here to remind us of a good night at the bar, whether raucous or bittersweet or swinging in between.
The recipe makes 1 1/2 cups mayonnaise, about double what you need for this recipe, but it’s difficult to make a smaller batch in a food processor. Besides, I find that the leftover honey-mustard mayonnaise makes an amazing addition to potato salad or egg salad. If you don’t want to make homemade mayonnaise, however, you can always doctor store-bought mayo.–Amy Thielen
LC Pretty In Pink Note
If you’re a pickled eggs virgin, you’re in for something special. Kindly note, they’re not always served with spiced mayo, as they are here. Or with a beer, as the author clearly prefers. They’re also a fairly traditional accompaniment to Easter dinner, for what we think are obvious reasons. Talk about pretty in pink.
Pickled Eggs Recipe
- Quick Glance
- 25 M
- 45 M
- Makes 12 pickled eggs
- For the beet pickled eggs
- 1 medium red beet, unpeeled
- 1 1/3 cups apple cider vinegar
- 1/4 cup granulated sugar
- 1 teaspoon whole black peppercorns
- 5 small dried red chiles
- One 3-inch cinnamon stick
- 1 teaspoon coriander seeds
- 3/4 teaspoon salt
- 12 large eggs
- For the honey-mustard mayo (optional)
- 2 tablespoons yellow mustard seeds
- 1 large egg yolk
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon cold water
- 1 cup canola oil
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons honey
- 1 teaspoon Dijon mustard
- Fine sea salt and freshly ground black pepper, to taste
- Make the beet pickled eggs
- 1. Wash and scrub the beet, trim and discard the ends, and slice the beet into 1/2-inch-thick rounds. Pour 3 cups cold water into a saucepan and add the beet, vinegar, sugar, peppercorns, chiles, cinnamon stick, coriander seeds, and salt. Bring to a simmer and cook for 10 minutes. Remove from the heat and let cool to room temperature. Pour the pickling liquid into a large storage container and refrigerate.
- 2. Place the eggs in a 2-quart saucepan and add enough water to cover by 1 inch. Bring the water to a gentle simmer, boil for 1 minute, remove from the heat, and leave the eggs in the water for 8 minutes. Drain the eggs, gently crack the shells against the side of the pan, and add enough cold water to cover them. Peel the eggs underwater, discarding the shells and adding the eggs to the cold pickling liquid. You want the storage container to be sufficiently narrow so that the eggs are submerged in the pickling liquid. Cover and refrigerate the eggs, letting them steep in the pickling liquid at least overnight and up to 7 days. (The longer you leave the eggs submerged in the pickling liquid, the flashier the hot pink color and the more pervasive it will be throughout the egg.)
- Make the honey-mustard mayo (optional)
- 3. Pulverize the mustard seeds in a spice-devoted coffee grinder until finely ground but not powdery. In a food processor, combine the egg yolk, lemon juice, and water, and buzz to combine. With the machine running, begin to add the canola oil, drop by drop, until an emulsion forms. Then slowly add the rest of the canola oil, followed by the olive oil, pouring in a very thin but steady stream. Season with 4 teaspoons ground mustard seeds, the honey, the Dijon mustard, and salt and pepper to taste.
- 4. To serve the pickled eggs, blot them dry on paper towels, cut each one in half, and set on a platter (a deviled egg platter, if you have one). Dollop a small spoonful honey-mustard mayonnaise over the yolk of each egg, and, if desired, sprinkle generously with the remaining hot mustard dust—that is, the finely ground mustard seeds.
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Testers ChoiceTesters Choice
Apr 09, 2014
These pickled eggs were little treasures! I'd never made pickled eggs before, and these were a great beginning. They were slightly sweet with the homemade honey-mustard mayonnaise yet savory at the same time. A comforting twist on the normal deviled egg. I followed the boiled egg instructions and the timing was perfect as the yolks were perfectly cooked. I peeled the eggs underwater as stated, but couldn't see that it helped remove the shells any better. The eggs went into the pickling liquid and I put the beet slices on top to push the eggs completely into the liquid. We ate the eggs at 3 days and again at 6 days. The longer they stayed in the pickling liquid, the more intensely colored the whites were. The pulverized mustard seed yielded 5 teaspoons, so 4 teaspoons went into the honey-mustard mayonnaise and I had 1 teaspoon left to sprinkle on top. I would add an additional 1 teaspoon Dijon mustard next time for that extra tang. These eggs would be perfect for an Easter buffet or for hors d'oeuvres with sausage and cheeses. I was delighted to have the extra honey-mustard mayonnaise for egg salad and potato salad.
Apr 09, 2014
Pickled eggs. I love ‘em. First exposure was the mysterious jar on the counters of gas stations. No fancy presentation there—ask for an egg, they fish one out and you take it and eat it whole in your truck. Then I started making them at home, but I didn’t color them with beet juice. They made for a nice addition to my workday lunch. This recipe is colored hot pink and dressed up by being halved and served with a homemade honey-mustard mayonnaise. Pickled eggs, you’ve come a long way, babies. I did have a few quibbles with this recipe, so let’s start there. The method for boiling the eggs works fine, although I prefer to steam the eggs for about 15 minutes and then shock them in ice water. You can crack the eggs against the side of the pan, as directed, but you’ll have better luck cracking them against your kitchen counter, and rolling them around until the shell is cracked all over. Do peel them underwater (preferably cold water) as directed, but you might want to do this in a large bowl, rather than the pot with all the eggs in it, so you have room for your hands. Better yet, if you don’t live in a drought-stricken area, peel them under running water in the sink.
The recipe instructs you to let the eggs pickle overnight or up to 7 days. I tasted the eggs at several points in the pickling process. I don’t think overnight or even 2 nights is enough to produce a true pickled egg. I would plan on 5 to 7 days in the brine, although the eggs can keep in the brine for much, much longer. Months, even. The brine will continue to penetrate the egg into the yolk.
Because the brine is very low on salt and pretty low on sugar, the eggs come out a bit sour and incomplete tasting on their own. But add that honey-mustard mayo and they come to life. The recipe given here works very nicely and adds needed seasoning and richness to the eggs. The honey is low-key here, and the finished mayonnaise is not notably sweet. Mustard is an effective emulsifier, so I would suggest adding the Dijon mustard at the beginning of the process, but do save the ground mustard for the end. I neglected to reserve any of the ground mustard for sprinkling over the eggs before serving; I just added it all to the mayonnaise. I would do that again, as freshly ground mustard seeds don’t have that great a flavor. They need to sit and blend with other ingredients. I found 1 teaspoon kosher salt to be about right for seasoning. The flavor of the mayonnaise improves greatly after some time in the fridge, so I would suggest making the mayonnaise at least a day, preferably 2 days, before you serve the eggs. The eggs, pickled for at least 5 days and served with the mayo on top, were very nice. But I got to thinking and experimenting a bit. You can scoop the yolks out of the halved eggs, mash them up with about 2 teaspoons honey-mustard mayo per yolk, and then refill the eggs to have beet-pickled deviled eggs. This was even better, taste-wise, than the eggs with the mayonnaise blobbed on top.
You can play around a lot with pickled eggs. For example, you could use golden beets instead of red. Or you could use fresh turmeric to color the eggs (and flavor them). Or annatto seeds. You could play around with the spices used, and the flavors in the mayonnaise. I could see adding a bit of tarragon to the mayonnaise, or the pickling brine. Lots of possibilities for these, but one thing is for sure: They aren’t your gas station’s pickled eggs. While I've never seen pickled eggs served with a spiced mayo before, in this case, I would say the mayo is NOT optional. The flavor of these eggs was not balanced for eating plain. They were intended to have the mayo on them, and they need it.
Apr 09, 2014
This pickled eggs recipe had great flavor transfer and color. Peeling the eggs underwater did make it easier. They were very good served the way the recipe states, but I also liked them with some Greek yogurt that had been drained and had curry added.
Apr 09, 2014
I've never had or made pickled eggs before, but the beautiful pink color in the photo intrigued me—and inspired me to try these out Right off the bat, I was impressed by how easy it was to peel the eggs. (I had never learned the trick about peeling them underwater--worked like a charm). Perfect hard-boiled eggs alone made this recipe a winner.
I let my eggs pickle for 5 days. They are absolutely beautiful. I posted a picture of them on Facebook, and right away a friend who has made pickled eggs said that they were perfectly pickled.
These eggs taste great. I love the honey mustard mayo on top, but they taste great without any topping. I'm thinking they'll make a great addition to my lunches this week. The only comment I have to make about the recipe is that the amount of salt, in my opinion, should be listed in the ingredients, because when I prepare a recipe, I go through and gather all the ingredients from that list. If it's not there, sometimes it throws me off. Otherwise, this one is perfection.
Pickled Eggs Recipe © 2013 Amy Thielen. Photo © 2013 Jennifer May. All rights reserved.