Purple Pickled Eggs

 

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Ah yes, another pickled egg recipe. Even though I used the pickled beets and the juice the eggs don’t have nearly the beet taste that one might imagine.

Not only do these taste great but they look so nice. Making these into Deviled Eggs adds a new twist to an everyday side.

Purple Pickled Eggs
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Purple Pickled Eggs
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Ingredients
  • 1 pint Pickled Beets
  • 1 1/2 tsp Coriander
  • 16 each Peppercorns
  • 2 tsp Kosher Salt
  • 4 tsp Crushed Red Pepper
  • 1 each Cinnamon Stick
  • 1/4 cup Sugar
  • 1 1/2 cup Apple Cider Vinegar
  • 1 1/2 cup Water
  • 12 each Hard Boiled Eggs peeled
Servings:
Instructions
  1. Place everything into a 2 quart jar, seal it tightly with a clean lid.
  2. Give the jar a few light turns to mix everything.
  3. Let the jar sit quietly in the back of the fridge for one month.
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Egg-xactly What To Do?!

Another lame play on words, but I couldn’t help it.

wildflowerfarm.orgThe Easter festivities have gone for the year and here we sit with a basket of colorful hard-boiled eggs. Now what?! If you are anything like our family you’ve dyed more eggs than actually necessary, have eaten your fill of hard-boiled cackle berries and there’s still a pile of them looming in the fridge. Let me give you a few ideas to take care of these little “problems”.

*Pickled Eggs  (of course this would make the top of my list).

Deviled Eggs*Deviled Eggs
Slice the egg in half. Carefully scoop out the yolk and place it in a bowl. Add some yellow mustard, mayonnaise, salt and pepper. Smash the yolks while mixing. Scoop the yolk mixture back into the whites. Sprinkle with paprika and serve.
There is lots of variations to these, try adding finely chopped bell peppers and/or onions, or cheese, or bacon, or chili peppers, or jalapeno’s.

*Deviled Pickled Eggs
Enough said.

Egg Gravy – Sounds a little odd but it’s really good.
I’m not ready to share my exact recipe for this but I will give you the list of ingredients.
Butter, Flour, Milk, Dried Mustard, Eggs, Salt, Pepper, Garlic, Onion over mashed potatoes.

*Egg Salad Sandwiches – I don’t like to get too fancy with these, why change what’s not broken?
Chopped hard-boiled Eggs, add Yellow Mustard, Mayonnaise, Dried Dill, Salt and Pepper.

*Potato Salad
Boiled Potatoes, cut into chunks, Hard-Boiled Eggs, Celery, Onions, Dill Pickles, Pimentos (optional), Yellow Mustard, Mayonnaise, Salt, Pepper, Vinegar (or use pickled eggs), Milk. Chop the eggs, celery, onions, pickles and pimentos. Combine the mustard, mayonnaise, salt, pepper vinegar and milk. Toss the vegetable in the mustard mixture,

*Dr.Suess Breakfast of Green Eggs and Ham (they may not taste any different but the kids will find eggs exciting for one more day.)
Green food dye (a natural one) Eggs and ham… Need I say more?

*Topping a Cobb Salad
Lettuce topped with, Hard-boiled Eggs, Avocado, Blue Cheese, Bacon, Tomatoes, Onions, and Grilled Chicken

 

Scotch Eggs
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Scotch Eggs
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Ingredients
  • 1 lb Pork Sausage
  • 1 tbsp Onion
  • 1 tsp. Kosher Salt
  • 4 each Hard Boiled Eggs
  • All-purpose Flour
  • 1 cup Panko Crumbs
  • 1 each Egg beaten
Servings:
Instructions
  1. Heat oven to 400°F.
  2. In large bowl, mix pork sausage, onion and salt.
  3. Shape mixture into 4 equal patties.
  4. Roll each hard-cooked egg in flour to coat; place on sausage patty and shape sausage around egg.
  5. Dip each into beaten egg; coat with bread crumbs to cover completely. Place on ungreased cookie sheet.
  6. Bake 35 minutes or until sausage is thoroughly cooked and no longer pink near egg.
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Deviled Pickled Eggs

Oh boy! As you know I like to make pickled eggs. We also enjoy the occasional deviled egg. So this weekend I combined the two! They were delicious!

 

Deviled Eggs

Pickled Eggs 3
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Pickled Eggs 3
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Ingredients
  • 20 each Hard Boiled Eggs peeled
  • 2 each sprigs Fresh Dill
  • 6 each Garlic cloves smashed
  • 1 tbsp Crushed Red Pepper
  • 1 each Yellow Onion sliced
  • 1 cup Water
  • 2 tbsp Honey
  • 1 tbsp Kosher Salt
  • 8 each Peppercorns
Servings:
Instructions
  1. Put everything into a 2 qt. jar and fill with apple cider vinegar.
  2. Let this sit for one month, then enjoy
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Deviled Pickled Eggs
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Servings
12 eggs
Servings
12 eggs
Deviled Pickled Eggs
Print Recipe
Servings
12 eggs
Servings
12 eggs
Ingredients
  • 6 each Pickled Eggs cut in half
  • 2 tbsp Yellow Mustard
  • 1/4 cup Homemade Mayonnaise
  • pinch Dill dry
  • to taste Salt and Pepper
Servings: eggs
Instructions
  1. Carefully scoop the yolk from the eggs and place in a bowl.
  2. Add the remaining ingredients and mix until it's relatively smooth.
  3. Spoon the yolk mixture back into the whites.
  4. Sprinkle with paprika and serve.
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Homemade Mayonnaise
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Servings
1 cup
Servings
1 cup
Homemade Mayonnaise
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Servings
1 cup
Servings
1 cup
Ingredients
  • 1 each Egg Yolk
  • 2 tsp Fresh Lemon Juice
  • 1/2 tsp White Wine Vinegar
  • 1/4 tsp Djion Mustard
  • 1/2 tsp Kosher Salt
  • 3/4 cup Vegetable Oil
Servings: cup
Instructions
  1. Place the everything but the vegetable oil in the blender.
  2. With the blender on, very slowly pour the oil in.
  3. Once all the oil has been added and in well incorporated the mayonnaise is ready for use.
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Butterscotch Brandy

Well ice fishing season is in full swing. It’s been -50 outside for a couple days but in the fish house things have been pretty toasty. The pickled eggs are already almost gone, hopefully the next batch will be ready soon. The butterscotch brandy is hot and ready!

Butterscotch Brandy

Butterscotch Brandy
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Butterscotch Brandy
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Ingredients
  • 1 cup Brown Sugar
  • 1/2 cup Honey
  • 1/4 cup Clarified Butter
  • dash Vanilla
  • pinch of Salt
  • .75 ltr bottle Brandy
Servings:
Instructions
  1. Combine the sugar and honey in a small sauce pan.
  2. Slowly heat to dissolve the sugar.
  3. Bring to a boil for 2 minutes.
  4. Remove from the heat and add the clarified butter (regular butter will work, but your end product will be very cloudy), a dash of vanilla and pinch of salt.
  5. Mix this well and allow to cool.
  6. Stir in the brandy and serve!
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Pickled Eggs and Buttershots

Picklegegg

The last of the root vegetables are out of the ground just in time for the snow to move in…seriously it’s October and snowing like December right now.

It’s time to settle in for a long winters nap… Not really it’s time for indoor activities, like ice fishing. Ok so I’m jumping the gun a bit. There’s still the national holiday of Deer Opener and pheasant hunting to do before the ice fishing begins. But it’s time to start preparing for it.

Tuck the boat in the barn for winter and make sure the ice house is readily accessible. Get all the ice rods ready and check the tip-up’s. Minnow bucket, heater, propane tanks may need filling, pickled eggs and Buttershots and of course the auger. Yes it’s a bit early but I like to know what I have that may need replacing or what I can’t live without this season. It gets pretty cold around here and as you can tell I like my outdoor activities indoors (sometimes) when it’s 50 below.

What? Why yes, I said “pickled eggs and Buttershots“. What else do you eat when your fishing?

My first experience with pickled eggs was years ago. My brother went on a fishing trip with my dad and friends out west, when he came home he was telling us how they ate pickled eggs and gizzards. Yum. Not so much, I still don’t get into the gizzards but pickled eggs on the other hand are pretty good.

The pickled eggs I make need a month or two before they are ready to eat. You can see why it’s so important  to begin ice fishing prep so early now. It’s a very simple recipe I use and lends itself to so many flavors.

Pickled Eggs
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1 1/2 dz. Hard Boiled Eggs, cooled and pealed 3 c. Apple Cider Vinegar 3 c. Water 2 1/2 tbsp. Kosher Salt 2 tbsp. Crushed Chili Peppers 2 ea. Sprigs of Fresh Dill Few Black Peppercorns 6 ea. cloves of Garlic
Pickled Eggs
Print Recipe
1 1/2 dz. Hard Boiled Eggs, cooled and pealed 3 c. Apple Cider Vinegar 3 c. Water 2 1/2 tbsp. Kosher Salt 2 tbsp. Crushed Chili Peppers 2 ea. Sprigs of Fresh Dill Few Black Peppercorns 6 ea. cloves of Garlic
Ingredients
  • 1 1/2 dozen Hard Boiled Eggs cooled and pealed
  • 3 cup Apple Cider Vinegar
  • 3 cup Water
  • 2 1/2 tbsp Kosher Salt
  • 2 tbsp Crushed Chili Peppers
  • 2 each Sprigs of Fresh Dill
  • few Black Peppercorns
  • 6 cloves garlic
Servings:
Instructions
  1. Dissolve the salt in the water and vinegar.
  2. Place everything but the eggs and brine in a 2qt glass jar.
  3. Then add the eggs and fill the jar with the brine to the top.
  4. Let the jar sit in the refrigerator for at least a month. (I prefer two to three months).
Recipe Notes

Then enjoy in the fish house!

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Pickled Eggs For Luke
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Pickled Eggs For Luke
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Ingredients
  • 1 1/2 dz Hard Boiled Eggs cooled and pealed
  • 3 cup Apple Cider Vinegar
  • 3 cup Water
  • 2 1/2 tbsp Kosher Salt
  • 2 each Slices of Yellow Onion
  • 1-2 each Jalapeno sliced
  • 2 each Fresh Dill Sprigs
  • few Black Peppercorns
  • 6 each Garlic cloves smashed
Servings:
Instructions
  1. Dissolve the salt in the water and vinegar.
  2. Place everything but the eggs and brine in a 2qt glass jar.
  3. Then add the eggs and fill the jar with the brine to the top.
  4. Let the jar sit in the refrigerator for at least a month. (I prefer two to three months).
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