Every time I opened the fridge, there they were— two Mason jars full of pickled eggs (recipe here). To be honest, I've never eaten a pickled egg in my life and I had no intention of just popping one in my mouth and chewing. I needed a little something to ease my passage into "I've eaten a pickled egg and liked it' land. I settled on deviling my pickled eggs and it more than eased my passage to pickled egg land— they were seriously good. Although next time, I'll only pickle the eggs for five days or so— they were a little too rubbery for my taste.
I'll say one thing about those pickled eggs I made two weeks ago, they were pretty and didn't look anything like the eggs I've seen behind some Wisconsin bars. The herbs made beautiful patterns on the whites that weren't in direct contact with the brine, kind of like Easter eggs without the shells. I liked the balsamic brine— it had a nice bite but wasn't too strong and dyed the eggs a beautiful shade of mahogany. Pretty pickled and deviled eggs— not too shabby for my first time.
Pickled & Deviled Eggs
14 pickled eggs
1/3 cup mayonnaise
1/4 cup sour cream
2 tbsp salted capers, rinsed and chopped
2 tbsp cornichons, chopped
Salt and pepper, to taste
Lemon thyme, minced
Preparation
Rinse the pickled eggs and pat dry. Cut the eggs in half, scoop out the yolks and place in a bowl. Add the mayonnaise, sour cream, capers, and cornichons to the bowl and combine with egg yolks. Taste for salt and pepper and then fill the egg whites with the yolk mixture. Garnish with lemon thyme and serve immediately or store, covered, in the refrigerator.
