Pickled Eggs

RECIPE:

I lived in Long Beach California for about 7 years, and during my stay there I stumbled upon one of the greatest food inventions ever. A bar that has been around for almost 90 years called Joe Jost's is where I found these, and they will remain with me forever!

Entered the pickled egg!

I know it sounds odd, but it is not pickled in the sense of your everyday dill pickles. It is a spicy, full flavored morsel of deliciousness. Doubt me? Make some or head out to Joe Jost's (probably not the inventor of these eggs, but by all means the perfecter) for a visit you will NOT be dissapointed!

I know that pretzels are not allowed on the program I am following, I just leave those out anyways, as the eggs are all I am really after!

This recipe is tweaked slightly to make it Whole 30 compliant, but I will include the original ingredients as well for those of you that are interested.

 

 

 

 

 

 

 

Ingredients: 

8 hard-boiled eggs, peeled
1 (12 ounce) jar yellow chile peppers
2 tablespoons pickling spice
1 cup white wine vinegar
1 1/2 scant cups water
(1 tablespoon sugar) - I leave this out for Whole 30 compliance
1 teaspoon turmeric
2 teaspoons salt






Mix all ingredients except eggs together in a glass jar with tight-fitting lid. Put peeled eggs in liquid. Top off with water to fill jar. Don't refrigerate. Keep eggs in sealed jar at least two days before using. May refrigerate after two days.I usually leave them out for 10 days to soak up as much flavor as possible, and then refrigerate them.

Also a note on the recipe, this makes 8 eggs, I usually make them in batches of anywhere from 50-80 eggs! They are so good that they will not last!

ENJOY!