People sometimes comment about how colorful my Instagram feed is. And sometimes I do browse through it, and I’m almost blinded by the amount of color I see. But I wouldn’t have it any other way. My husband and I eat meals comprised of mainly fresh, unprocessed foods, which includes lots of lots of fresh vegetables, some fruits, and eggs. And by nature, those things are just . . . very colorful.
One thing that I’ve been making a lot lately is this Pickled Egg Salad. It’s a super versatile recipe, great for preparing on Sunday and eating for lunches throughout the week, a light dinner, or even as part of a brunch buffet for Mother’s Day. Whether it’s served on croissants, bread, or just eaten with a fork, it’s irresistible.
I like to use Nellie’s Free Range Eggs for my Pickled Egg Salad, since I know they are Certified Humane® Raised and Handled, meaning that these eggs come from farmers who truly care about their hens and take great care of them. This recipe is as simple as hard-boiling the eggs, then peeling them and storing them in a simple pickling solution overnight. Then, the eggs are chopped and mixed with mayo, mustard and chives. That’s it. It’s so, so easy, but the one extra step of pickling the eggs gives this salad a tangy, unique twist.
A versatile, irresistible recipe, great for preparing on Sunday and eating for lunches throughout the week, a light dinner, or even as part of a brunch buffet. Serve on croissants, breads, or just with a fork!
Prep Time25 minutes
Cook Time10 minutes
2/3 cup apple cider vinegar
2/3 cup rice vinegar
1-1/2 teaspoons granulated sugar
1-1/2 teaspoons kosher salt
8 Nellie's Free Range Eggs
1/3 cup mayonnaise
2 tablespoons whole grain Dijon mustard
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh chives
Meanwhile, place apple cider vinegar, rice vinegar, sugar, salt and 2/3 cup water in small saucepot. Heat to boiling over medium heat. Remove from heat; let stand until cool.
Meanwhile, place eggs in medium saucepot and add water to cover by 2 inches; heat to boiling over medium-high heat. Cover and remove from heat; let stand 10 minutes. Transfer eggs to bowl of ice water; let stand 5 minutes. Drain and peel eggs.
Place eggs in large jar or other container with lid; pour vinegar mixture over eggs. Cover and transfer to refrigerator for at least 12 hours or up to 3 days.
To serve, place mayonnaise, mustard and pepper in medium bowl and stir until well combined. Remove eggs from pickling liquid; discard liquid. Coarsely chop eggs. Add eggs and chives to bowl with mayonnaise mixture and stir until combined.
This is a sponsored conversation written by me on behalf of Taste of Home. The opinions and text are all mine.
Hi, I’m Lori! I’m a Detroit-area culinary school graduate, food photographer, recipe developer and english muffin fanatic. This blog is where I post simple, yet special, original recipes for the "home chef" in all of us.