Joseph Ellis' Pickled Egg Recipe

I went to make this and found I had forgotten some of the ingredients so my version is inspired by this one.  It was sent to me by a reader.

  • 16 oz. Louisiana Hot Sauce

  • 3/4 cup red wine vinegar

  • 1/4 cup balsamic vinegar

  • 1/2 tblsp Worcestershire sauce

  • Hot chili peppers

  • Garlic cloves

  • Liberal shake of Lawry's Seasoned Salt

  • Slice a medium onion into wheels.

  • 18 hardboiled eggs

 Place an onion slice into bottom of a 1 quart Mason jar. Place three boiled eggs on top on onion slice in jar. Evenly distribute three garlic cloves and three pickled hot chili peppers among the three eggs

Add two more onion /egg/garlic/pepper layers and top off with more onion. Build up the second Mason jar the same way. Pour the boiling brine into the jars making sure the liquid covers all contents. Place lids and tighten screw bands. Allow jars to cool on counter top for one hour and then refrigerate for 10 days before sampling.
This recipe is courtesy of Joseph Ellis.

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July 09, 2011