The Amelia Island Bed And Breakfast Association, of which the Addison is a member, just launched their new cook book. We contributed several recipes, mostly egg based, to the cookbook. When I say “we” I mean Shannon. Shannon does most of the creative work at the inn including menu development and recipe testing so she was a natural for contributing to the cookbook.
I personally did not contribute a single recipe to the cookbook but would like to share one of my favorites with you. Pickled eggs are easy to make, taste great and keep forever. The bars back in Ontario used to keep jars of them on the bar unrefrigerated for months.
Put the peeled eggs in a jar. Cover the eggs with half white vinegar and half water. Cover and refrigerate for about a week before eating. The batch I just made (see photo) has some dill from our herb garden and a sliced jalapeno pepper in the jar as well. I’ve also added garlic in other batches. You can herb it up as much as you want or just leave in plain vinegar and water.
PIckled eggs make a great snack day or night. Maybe you could experiment with some spices (crushed red peppers?) or herbs and let me know how it turns out?