Ever walk into a BBQ joint and spot large jars of pickled vegetables, eggs and pigs feet?
I admit I have always been curious as to what a true blue pickled egg tastes like but never had the courage to try in front of people.
Davidson's Safest Choice Eggs was this month's sponsor of a recipe contest to create Light & Lean dishes.
Davidson's eggs are pasteurized, so they are free of Salmonella without changing the flavor and nutrition. Afraid to eat poached or sunny side up eggs, make homemade aioli or a traditional Caesar Salad? Not any more.
Where to find Davidson's Safest Choice Eggs? Visit their web site, type in your zip and find out that they are probably stacked right next to the ones you already are familiar with.
"I received coupons for free samples of Davidson's Safest Choice Eggs mentioned in this post. By posting this recipe I am entering a recipe contest and am eligible to win prizes associated with the contest. I was not compensated for my time."
In my house hard boiled eggs (boiled for only 8 minutes) don't last but a few days, whether I make them into a salad, deviled eggs or simply serve them with salt, pepper and mayonnaise, to be eaten right out of hand.
The Nudge will eat them bare, but I like my eggs with condiments and there are times when an egg with condiments is not possible.
Thinking about those large jars of eggs in BBQ joints gave me the idea for this recipe. Marry the two.
Pickled but with BBQ spice. I wasn't sure exactly how it would work but I do know that vinegar anything plays well with slow cooked fatty meats.
I had to be on the right track.
The whole process of making these eggs took a whole 15 minutes. Once done, the eggs and marinade are packed into a well cleaned container (I prefer glass) and into the fridge for a few days or weeks.
Not just as BBQ side, these super flavorful eggs can be used as you would use a basic hard-boiled egg . No more boring lunches or snacks.
I set aside 4 eggs to make a simple egg salad platter. I ran them through my egg slicer and added a tablespoon of mayo, a teaspoon of spicy mustard and some sriracha.
Served in lettuce cups made this low carb and I added a chopped tomato for sweetness.
A great idea if you want a light and lean lunch.
Last weekend I used the last 6 for a platter of deviled eggs.
They disappeared in 10 minutes and while everyone tried to guess "the secret ingredient", when they finally asked, I told them "just my usual low fat mayonnaise". They didn't buy it. Soon as I told them my secret, I knew I would be sending out email's.
While most marinades tenderize, on eggs, the pickling process produces a firm egg, making it the perfect delivery system for stuffing.
If you are like me, you prefer your hard boiled eggs on the soft side. Not to worry, Davidson's eggs boiled perfectly. I tried a 4 minute, a 6 minute and an 8 minute egg.
Perfect every time.
Spicy BBQ Pickled Eggs
makes enough marinade for 6-8 eggs
* 6-8 Davidson's Safest Choice Eggs, hard boiled
* 1 cup cider vinegar
* 1/2 cup water
* 4 tablespoons dark brown sugar
* 2 tablespoons granulated sugar
* 1 teaspoon pickling spice
* 1 tablespoon hickory BBQ spice blend
* 16 dashes chipotle hot sauce
* 1 teaspoon bitters
* 1/4 teaspoon liquid smoke
Boil everything except eggs in a saucepan for 5 minutes. In a sterilized bottle (water bath or dishwasher) place the hard boiled eggs and pour over the pickling mix.
Add a weight to keep the eggs submerged or they will float.
Cool and place in the refrigerator for a minimum 2 days for up to two weeks.
Remove the eggs from the marinade and store in a container for up to 1 week.
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