Tangy, Colorful, and Incredibly Addictive Whether you’re looking to shake up your snack routine, impress guests with a colorful appetizer, or add a tangy pop to your salad, easy pickled eggs are the ...

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.

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.

Per serving: 70 calories (55.9 percent calories from fat), 4.5 g fat, 215 mg cholesterol, 70 mg sodium, 2 g carbohydrates, 0 g dietary fiber, 6 g protein.

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 ...

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 ...

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 ...

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 ...