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
RFD-TV’s Tammi Arender and the Tennessee Beef Council make an easy, nutritious beef recipe to add to your summer cookbook.
It is a dairy operation that started as a cheese factory. Kentucky Farm Bureau gives us a behind-the-scenes look at the day-to-day operations at Kenny’s Farmhouse Cheese on National Cheese Lover’s Day!
Hop in and travel with Bob and Kelli Phillips on their road trip to discover the uplifting stories and interesting places of the Lone Star State!
