These pickled hard-boiled eggs are naturally pretty in pink, thanks to a dip in beet brine. They are a tangy and yummy snack or addition to any salad, from Northwest entertaining expert Monica Hart.
- 6 eggs
- 12-ounce jar pickled beets
- ½ cup apple cider vinegar
- ¼ cup agave syrup
- Salt Fresh dill
- *Lemon Honey Vinaigrette
Boil eggs on medium-high heat for 10 minutes. Immediately plunge the eggs into a bowl of icy water to cool for 10–15 minutes. Once cooled, peel the eggs and refrigerate. Strain the beet brine into a large-lidded jar, reserving the beets for another use. Add cider vinegar and agave syrup to the jar, and whisk. Place the hard-boiled eggs in the jar, and top with just enough water to cover the eggs. Refrigerate for 12–24 hours. The longer the eggs sit in the brine, the darker pink they will become. Remove eggs from the brine, and pat dry with a paper towel. Slice eggs, and top with a sprinkle of salt, a sprig of fresh dill, and a drizzle of lemon honey vinaigrette.
LEMON HONEY VINAIGRETTE
- 2 tablespoons fresh lemon juice
- Zest of ½ a lemon
- 2 tablespoons orange blossom honey
- ½ cup extra virgin olive oil
- 1 teaspoon sea salt
In a small bowl, whisk together the juice, zest, and honey. Slowly add the olive oil, whisking to combine. Season with the salt, and whisk.