To assemble this colorful salad, lay a bed of lettuce on a plate. Top with sliced pickled eggs, pickled beets and some of the onions from the pickling jar. Add crisp bacon, crumbled cheese and drizzle on the dressing.
Beet pickled eggs
1 can sliced beets
1 cup cider vinegar
1/4 onion, sliced
1/3 cup granulated sugar
a few peppercorns (optional)
several cloves (optional)
6 hard boiled eggs, peeled
Place eggs in the bottom of a quart size glass jar.
In a medium saucepan, add the vinegar, beets with juice, onion, sugar, and spices (if using). Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.
Pour the vinegar mixture over the eggs in the jar, covering completely. Close jar and refrigerate 1-3 days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.
Beet Pickled Eggs Salad
with Raspberry Balsamic Dressing
For the salad:
lettuce (I used butter lettuce and radicchio)
2 beet pickled eggs, sliced
pickled beets and onions from the pickled beets mixture
2 cooked, crisp bacon strips
small amount of Gorgonzola, feta or favorite cheese
For the dressing1/4 cup balsamic vinegar
1 Tbs. seedless raspberry preserves
salt and pepper
2 Tbs. vegetable oil or other light oil
In a small bowl, combine the vinegar, raspberry preserves, salt and pepper. While whisking, drizzle oil until incorporated.
Pickled Egg Salad
Everyone has their preference for making egg salad. Some like it simple with just mayo, salt and pepper and others like to add things like celery, onion or chives, dill, parsley and maybe a squeeze of lemon juice. Sometimes I toss in a little relish. Some like the eggs mashed while others like a large chunk. Light dressing or extra creamy - you decide. One thing for sure, egg salad made with pickled eggs are so flavorful!