The French Dip sandwich was invented at LA's Philippe The Original deli back in 1918, by accident! In this video, I'll show ...

A jammy boiled egg or two — or, better yet, a couple sliced pickled eggs (the cabbage and caraway–scented kind work wonderfully here) — completes the picture, as does a big hunk of crusty bread.

Cut the eggs in half lengthwise, and carefully remove the yolks. Mash together the yolks, 3 tablespoons mayonnaise, 1 teaspoon yellow mustard, 1/8 teaspoon kosher salt, and 1/8 teaspoon black ...

Makes 24 deviled eggs. PER EGG: 102 calories, 3 g protein, 1 g carbohydrates, no fiber, 1 g sugar, 9 g fat (2 g sat fat), 96 mg cholesterol, 298 mg sodium ...

These pickled eggs with a gentle hint of spice are a world away from the usual chip shop fare. ... For this recipe you will need 2 x 500ml/18fl oz sterilised jars.

Instructions: Bring the vinegar, beet slices, sugar, salt, peppercorns, bay leaf, clove and 2 cups water to a boil in a small saucepan over medium-high heat, stirring until the salt and sugar are ...

Beet Pickled Eggs. 1 dozen xlrg or jumbo eggs 1 red beet, peeled and cut into 8ths 2 ¼ cups white vinegar 2 cups water 2 tablespoons sugar 1 teaspoon salt 2 teaspoons mustard seeds 1 tablespoon ...

About this recipe . Pickled eggs have been a classic snack in homes and, in particular, at bars in the United States, France, Germany, and Great Britain for hundreds of years.