"Deviled" Eggs

"Deviled" Egg

Brown on the outside Here's a pile

Remember dem eggs we set ta picklin? Well, they sher did pickle up real good, I tell you what.

Seriously though, this is after a little less than a week on the shelf in the pantry. They went a bit rubbery on the outside, and I expect the'd be rubbery all the way through if I left them longer. All the spices turned them a medium brown.

Remember, these are supposed to be spicy. In fact, they're supposed to be a pickled version of deviled eggs.

But they spicy flavor was not that strong. Possibly because the spices settled out after the first day or so. I either need to figure out an emulsification strategy or an agitation strategy. Or give up on making this the spicy part.

The spicy part? Of what? Oh, wouldn't you like to know. But that's the next post.

In the mean time, let's talk about the recipe for these.

3/4 cup cider vinegar

1/4 cup malt vinegar

1/4 cup sugar

1 tbsp paprika

1 tbsp crushed red pepper

1/4 onion

1 jalapeño

6 eggs

Boil the eggies, let them cool, remove the shells. Put all the other stuff in a pot, boil it for a bit, let it cool. Put the eggs in a jar, put the juice in the jar, seal the jar. Leave it in a cool place for about a week. And I mean 'cool' temperature wise. It's not sufficient to leave it in the presence of the Fonz for a week.

Keep in mind, this recipe is a work in progress, but I'm pretty sure it won't kill you. But no promises.