Thursday, 17 November 2011

Pickled Eggs Starter....

1 dozen pickled eggs, cut in half *
1/2 cup mayonnaise
1 Tablespoon dijon mustard
1 teaspoon Sriracha chili sauce
1 green onion (green only), minced finely
salt and pepper to taste
Place all of the eggs yolks into a boil and mash finely with a fork. Add remaining ingredients and mix until fully combined.
Place the mix into a plastic bag and snip the corner with a pair of scissors. Use this bag to pipe the egg mixture into the cavity of egg boiled egg. 
*The pickled eggs are nothing more than boiled eggs which have been peeled and soaked in pickled beet juice. Refrigerate for 24 hours to achieve a fully colored egg white. If you leave them to soak longer, it’s ok but you may risk having the egg yolks staining with the red color too.

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