Recipe: Evan’s Pickled Eggs with Beets

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Apparently I’m not just a suggestible eater, but I’m a suggestible cook as well.  Last week I answered an Ask Evan question about what to do with pickled eggs.  I became so intrigued with the idea of pickled eggs that I decided to make some myself.  The impetus was an upcoming meal former Angeli chef Kathy Ternay and I were making to celebrate the life of a dear friend who passed.  We had decided to make a poached salmon salad.  Knowing that our friend’s wife valued food with lots of color I thought that pickled eggs tinted with beet juice would be the perfect garnish for Kathy’s salmon salad.  They were super easy to make.