nion rings and eggs, simmer for 10 mins. Remove eggs, while retaining broth
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
Cover the eggs with cold water -- about an
Put any amount of eggs in a pot.
Cover
When the last pickled beet has been consumed from 2 or 3 jars, keep the pickling liquid.
Hard boil 1/2 dozen eggs.
Peel the eggs and place them in the beet pickle solution.
Close the jars and refrigerate for 48 hours.
The resulting pickled eggs will be a real taste treat.
In a large bowl, combine beet juice, vinegar, 4 cups water, garlic, bay leaf, pickling spices and salt.
Mix well. Cover and refrigerate for several days. Makes 12 pickled eggs.
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.
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.
Hard-boil 4 of the eggs by covering in cold water,
Shell eggs.
Boil vinegar and add seasonings.
Pour vinegar mixture in glass jar and drop in eggs.
Cover, but don't tighten lid until mixture is cool.
Let stand 10 days.
Cocktail onions, beets and beet juice may be used for pink eggs.
For the yellow food dye: Bring
FOR THE EGGS:.
In a non-stick
FOR THE CAKE: Place eggs in blender container and whip for a few seconds
Cover and let eggs stand in hot water for 10 to 12
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
Set eggs in a deep saucepan and
boil everything except the eggs for about 15 minutes.
put the eggs in a huge jar.
pour the hot brine on top of the eggs.
top off with hot water to completely cover the eggs.
let sit in the refrigerator for 2 weeks.
hen place the shelled, whole eggs in on top of the
In a 2-quart jar, combine all ingredients, except eggs, and mix well.
Add eggs.
Cover and refrigerate.
Marinate for 3 days before serving for best color and flavor.
Serve with hot mustard.
Place eggs in a medium saucepan and