Zippy Pickled Eggs Food

PICKLED EGG SALAD SANDWICH

Steps:

• Mix pickled eggs, mayonnaise, celery, pickle, capers, chives, pickle juice, and hot pepper sauce together in a bowl.
• Toast bread lightly; spread butter on both slices. Layer lettuce and tomato on 1 slice. Spread egg mixture on the other slice. Press sandwich together and cut in half.

PICKLED EGGS

Steps:

• Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, onions and chiles to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.
• Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 2 eggs in each of 3 glass pint jars with lids, and tuck the celery and dill in around them. Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature and refrigerate for at least 24 hours before serving.
• To serve, halve or quarter the eggs, and spoon some pickling liquid and vegetables over the top. (The eggs will keep, covered by liquid and refrigerated, for up to 5 days.)

ZIPPY EGG CASSEROLE

Steps:

• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with Cheddar cheese, Swiss cheese, and pepperjack cheese. Top with the cooked sausage.
• In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the sausage. Cover, and refrigerate overnight.
• The next morning, bake in an oven preheated to 350 degrees F (175 degrees C) for 45 to 60 minutes. Let sit for 20 minutes before serving.

EASY PICKLED EGGS

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool under cold running water. Once the eggs cool for a bit, roll the eggs back and forth on the counter to crush the shells, then return to the cold water for up to an hour. They will peel very easily then.
• Place the peeled eggs in a large bowl or large wide mouthed jar with a lid. Pour in the pickled beets and juice. Add onions if you are using. Let them set in the refrigerator for at least 24 hours - 2 days is best if you can wait that long. Turn jar or stir once or twice to be sure that the eggs are evenly colored. Slice eggs in half and arrange on a tray to serve.

PICKLED EGGS

Steps:

• Put the vinegar, sugar, bay, spices, ½ tbsp salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below about adding other flavours and spices. Leave to cool completely while you boil the eggs.
• Bring a large pan of water to the boil, lower in the eggs with a slotted spoon and set a timer for 10 mins. Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool. Gently tap the eggs on the work surface and peel off the shells.
• Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.

PICKLED EGGS

Steps:

• Put the peeled hardboiled eggs in the large jar.
• Boil the remaining ingredients together for 5 minutes.
• Pour over the eggs in the jar.
• Cover; leave on counter overnight.
• Keeps in refrigerator for weeks, in theory.
• In reality, if you love pickled eggs, these will disappear.

ZIPPY EGG CASSEROLE

Steps:

• Cook sausage over medium-high heat until brown. Drain and crumble.
• In a lightly greased 13 X 9 casserole, arrange the croutons in a single layer. Layer with cheddar cheese, swiss cheese and pepperjack cheese. Top with the cooked sausage.
• In a large bowl, beat together the eggs, half and half, milk, mustard, onion, salt and pepper. Pour over the sausage. Cover and refrigerate overnight.
• Bake in a 350 degree oven for 45-60 minutes. Let sit before serving.

ZIPPY DEVILED EGGS

Steps:

• Mix reduced-fat cream cheese, horseradish and 4 egg yolks until well blended. Add ham and peppers; mix well. Refrigerate remaining yolks for another use. (See Tip.)
• Spoon cream cheese mixture into egg white halves; sprinkle with paprika.
• Refrigerate 30 min.

EMILY'S PICKLED EGGS

Steps:

• Place eggs in a large pot and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Place the eggs into a 1 quart wide mouth jar.
• In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature, then refrigerate for 3 days before serving.

ZIPPY PICKLED EGGS

Steps:

• Clean 5-6 large sealer jars with lids.
• Put everything (except the eggs) in a large pot. Bring to a boil and simmer for about 20 minutes.
• To hard-boil the eggs:.
• I recommend bringing the eggs to room temperature first. Put them in a single layer in a large pot, and cover with water.
• Bring the water to a rolling boil, then turn off the heat and cover with a lid.
• Take pot off the heat after 1 minute, and let sit for 17 minutes.
• Plunge eggs into a cold water bath to halt the cooking process.
• Once cooled, peel the eggs (give them a smack with a spoon to make peeling easier).
• Fill all jars with boiling water.
• Boil jar lids in a pot for at least 5 minutes.
• Dump out the boiling water and layer the jars alternately with the pepper sauce and eggs.
• Keep the lids boiling in the water. Take one out and immediately put it on a jar. This should create a seal. Make sure the lid "pops" down onto the jar.
• Store the jars in a fridge. The eggs should be well flavoured in about 3 weeks. Full saturation will take over a month.