Easter Eggs’ Second Act: Pickled

Reader Contribution by Renee Pottle
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Wondering what to do with a mountain of leftover, rainbow-hued, hard-boiled Easter eggs?

You could fill your days with egg salad sandwiches. Or, perhaps tuck peeled eggs into lunchboxes and served chopped egg on a green salad. Or make a big batch of deviled eggs. Or all of the above – day after day. Luckily, there is a way to keep those leftover Easter staples without serving eggs for every meal.  Preserve your Easter eggs by pickling them.

Back in the old days, dyed Easter eggs were delicate, blown-out egg shells, made into a pretty centerpiece. I remember my mother doing this – 50 or so years ago. She used the actual eggs to make custards or soufflé or other Easter delicacies.

While I think it’s important to keep the old traditions alive, I’ve let this one go. I’ve never blown out an egg in my life, and you probably haven’t either. Now we hard-boil eggs to decorate, which means finding a way to use them up after the holiday.

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