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
The Farm Monitor takes us along to see how they’re leaning on technology to improve poultry production.
Students say the program builds confidence, teamwork and a sense of purpose.
The fourth-generation owner of Georgia’s Arena Acres cultivated a love for floral arts in FFA on a family farm passed down through generations.
SAE programs help FFA students build skills beyond the classroom.
Louisiana farmers say high water levels routinely threaten crops, highlighting the need for critical infrastructure and sustainability efforts in the Bayou.
The Farm Monitor says Georgia farmers highlighted profitability and labor challenges during a Farm Bureau event with USDA Deputy Secretary Stephen Vaden.
