Pickled eggs. Give me your best recipe

Put a couple of whole allspice berries and a few tablespoons whole mustard and coriander seeds into the pickling brine, along with four or five bay leaves.

Me too.

I suggest buying small eggs. They are a better size for pickled eggs. (And deviled eggs, too.)

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I've pickled them, but it's been many years...and I've forgotten what I did.

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Me too. I suggest trying this:



Philippe's Purple Pickled Eggs

"Along with Philippe's famous "French dipped" sandwiches, a trip to this historic Los Angeles institution (it'll be 103 years old this October) is often not complete without one of its brightly colored pickled eggs. The recipe is simple, combining hard-boiled eggs with a quick pickling mixture that you can refrigerate overnight before eating, or longer if desired."

6 hard-boiled eggs, shelled
3/4 cup juice drained from canned or cooked beets
1/2 cup dry red wine
3/4 cup vinegar
1 bay leaf
1/4 tsp allspice
3/4 tsp salt
dash black pepper
1 clove garlic, crushed

1. Place eggs in quart jar. Combine beet juice, wine, vinegar, bay leaf, allspice, salt, pepper and garlic in saucepan. Heat but do not allow to boil. Pour hot liquid over eggs. Cool, then cover and refrigerate overnight or longer, if desired.

Makes 6 eggs.

Source: Los Angeles Times