Beet Pickled Eggs with Dukkah

Beet Pickled Eggs with Dukkah

A quick post today of some delicious beet pickled eggs, perfect for a picnic, backyard BBQ or just something to snack on. I have to admit I didn't become a pickled egg fan until about two years ago. I've always considered myself a pretty adventurous eater, pickled eggs was something I had no interest in trying. The only exposure I've had with pickled eggs was viewing them on display on the counter tops of gas stations and convenience stores on road trips with my family and friends. Needless to say the thought of eating one of those eggs submerged in ??? in a warm gas station was a huge turnoff. That all changed after some post work cocktails with my friend Kristi, tiki drinks at Hale Pale and their beet pickled eggs. Delicious! I'm a convert in the pickled egg department, I still might snub the ones in the gas stations but I surely wouldn't turn away one of these. 




6 hard boiled eggs, peeled

1/4 cup sugar

1/4 cup brown sugar

1 cup cider vinegar  

1  12oz jar of pickled beets

1 Tablespoon pink peppercorns


Maldon salt



Combine pickled beet juice with sugars, cider vinegar and peppercorns in a 1 quart mason jar or a deep container. Add eggs to brine and cover jar, refrigerate over night. Strain eggs from brine, slice and sprinkle with dukkah and Maldon salt.