How to Make Pickled Eggs

I’ll admit that I was pretty skeptical of pickled eggs.  Aren’t they just some nasty bar food, like Prairie “oysters,” only consumed by people too drunk to know better?

That, of course, all changed when I had my first pickled egg.

Long ago, my now-husband took me on a date to one of the best craft beer bars in the northeast.  It was a real treat, and the beer was exceptional, but they didn’t have a kitchen, just a selection of cheeses and pickles as snacks.  My husband ordered a pickled egg, and I honestly looked at him in horror.  You’re really going to eat that thing?

They brought out a tiny plate with a single hard-boiled egg, cut in half.  It was drizzled with olive oil and decorated with a tiny tuft of microgreens, and I’ll give them credit, they really did make it look beautiful.  I remained unconvinced until I watched a look of pure delight spread across his face at the first bite.