I can't lie... I love pickled eggs, and I REALLY love a pickled egg with a nice cold beer. Talk about a match made in heaven. Anyway, about a year ago I posted this spicy pickled egg recipe, so I thought it was time to show you a completely different version. My grandpa used to make these purple pickled eggs all the time when I was a kid and I was always so intrigued by the color. If you're from LA, or have ever visited Philippe's, you might be familiar with these. I can honestly say I've never eaten at Philippe's without ordering one of these babies. They're just too good!
- 6 hardboiled eggs
- about 1 cup white vinegar
- about 1 cup of juice from a can of sliced beets
- a couple of the sliced beets
- 1/2 cup red wine
- a little salt and pepper
As you can probably tell, this is one of those "a little bit of this, a little bit of that" recipes. To be quite honest, it's pretty hard to screw up pickled eggs. Shell the hardboiled eggs and place them in a large jar. If you're feeling adventurous, you can actually heat up the liquid mixture before pouring it over the eggs. Let the jar sit in your fridge for about a week. Enjoy with a nice cold beer!