Jalapeno Pickled Eggs Food

JALAPENO PICKLED EGGS

Steps:

• Put peeled eggs in a 2 1/2 quart jar.
• We used a clean leftover dill pickle jar.
• If you use more eggs you will need a bigger jar.
• Boil all ingredients (except eggs, of course) for 15 minutes.
• Pour hot mixture over eggs until eggs are covered.
• Add hot water to jar to fill if needed.
• Marinate in refrigerator for 1 week before using.
• The original recipe had a note that said for a stronger flavor, poke hole in the eggs with a toothpick before marinating.
• We didn't do that so I can't attest to it's results.

EGG-SAUSAGE SANDWICH WITH PICKLED JALAPENO

Steps:

• For the pickled jalapenos: Pack the jalapenos, garlic, onion, and thyme into a 2-quart jar. Combine the vinegar, water and 1/2 cup salt in a medium saucepan; bring to a boil. Pour over the jalapenos and refrigerate 3 to 4 days.
• For the English muffins: In the bowl of an electric mixer, combine the yeast and water; set aside until foamy, about 5 minutes. Stir in the flour, butter, 1 teaspoon salt, and sugar. Using the dough hook attachment on the electric mixer, mix the dough on medium speed until smooth and firm, about 10 minutes. Shape the dough into a ball; place into a greased bowl. Let rise, covered, until doubled in bulk, 1 1/2 to 2 hours.
• Divide the dough into 12 equal portions. Knead the dough into balls; dust the work surface with cornmeal. Press each dough portion into a 3 1/2-inch round cutter over cornmeal, then transfer to a baking sheet. Cover and let rise 30 minutes.
• Preheat the oven to 400 degrees F. Heat a large cast-iron skillet over medium-high heat; working in batches, add English muffins. Cook 5 minutes; transfer to a separate baking sheet. Transfer the muffins to the oven to finish cooking, 2 to 5 minutes.
• In a medium, microwave-safe bowl, whisk together the eggs and oil; season with salt. Microwave on high, 50 to 60 seconds. Transfer the eggs to a large nonstick skillet over medium heat; cook until desired doneness.
• Split 4 English muffins; spread each with 1 tablespoon mayonnaise. Top muffins with egg, pickled jalapenos, sausage and cheese; serve warm.

EASY PICKLED JALAPENOS

Steps:

• Combine the vinegar, 2/3 cup water, onions, salt, peppercorns and coriander in a small pot, bring to a boil, then reduce to a simmer and cook for 5 minutes.
• Put the jalapenos in a heatproof 1-pint jar and pour the hot pickling mixture over them. Allow them to sit and soak up the flavor for 30 minutes up to overnight-the longer they sit, the more they will soften and absorb flavor. Stored in the refrigerator, they will keep for up to 1 month.

JALAPENO EGG SALAD

Steps:

• Peel the eggs and roughly chop. Gently stir in the jalapeno, green onion, ground cumin, mayonnaise, mustard and lemon juice. Add salt, black pepper to taste.
• Serve either on bread for a sandwich or tortilla chips as a dip.

JALAPENO BACON DEVILED EGGS

Steps:

• Cook your eggs and bacon at the same time if you don't have leftovers.
• Slice the eggs lengthwise in half and pop the yolks into a small mixing bowl.
• Mash the yolks thoroughly with the next four ingredients.
• Add the mayo in 3rds till it's the consistency you like, mashing any lumps of yolk. I use all the mayo but some people don't want to consume that much. More mayo makes a lighter filling.
• Salt to taste, then add the onion, jalapeno and bacon and mix well.
• Place in the quart ziploc bag (fold the top edge well down so you don't get yolk all over it and spoon the mixture into one of the corners. Unfold the bag top, smooth out any air, twirl the bag to seal the egg into it and clip the corner off the bag.
• Pipe the yolk into the egg halves. It makes quite a bit so you can mound the yolk over on the solid white part of the egg, as you fill it.
• Garnish.

SHANNONS SPICY PICKLED EGGS

Steps:

• boil everything except the eggs for about 15 minutes.
• put the eggs in a huge jar.
• pour the hot brine on top of the eggs.
• top off with hot water to completely cover the eggs.
• let sit in the refrigerator for 2 weeks.