We’ve got another fantastic “eazy” recipe from Mr. Justin Wilson!
———
Justin Wilson’s Pickled Eggs
Photo by jbphotographylt via Adobe Stock
Justin Wilson’s Pickled Eggs
I like to take a plain hard-boiled egg and a pickled egg and mash them up together to make an egg salad. Easy Cookin’! The yield depends on who’s hungry for pickled eggs.
SERVINGS: 24 eggs
PREP TIME: 25 minutes
COOK TIME: 10 minutes
TOTAL TIME: 30 minutes + 2 weeks resting time
Ingredients
- 24 large hard-boiled eggs, peeled
- Vinegar, heated just below boiling
- 1 cup of pimiento-stuffed olives, drained
- 1/2 cups of jalapeno peppers, chopped
- 1 teaspoon of dried mint
- 2 tablespoons of onion powder
- 2 teaspoons of garlic powder
- Salt to taste
Cooking Instructions
- Place the eggs in a large jar with a tight-fitting lid, and add enough hot vinegar to cover the eggs.
- Place the rest of the ingredients in the jar, and cover tightly with the lid.
- Let them sit at room temperature for at least two weeks; then, someone can start eating them.
Related Stories
Longview FFA gives students practical experience from meat processing to floral design in their unique curriculum.
Cattle farmer Scott Porter, Kentucky Farm Bureau’s 2025 Farmer of the Year, discusses his commitment to mentorship and the importance of strengthening the future of agriculture.
Rodeo Austin exhibitor Kash Morrison reflects on how FFA taught him the importance of hard work and time management while competing in livestock shows during the school year.
This week on Champions of Rural America, Congressman Nick Begich discusses the lease sale, its economic impact, and what it could mean for future energy production in Alaska.
Premieres on Wednesday, April 1, 2026, at 7:30 PM ET
Justin Tupper with the U.S. Cattlemen’s Association joins us to discuss the USDA’s voluntary labeling updates, industry priorities, and the outlook for U.S. cattle producers.
