Eggs with a Crunch!
In the middle of those dark and cold winter days, we all need a bright snack. The tang and crunch from the pickles, along with the flavor of the herbs, will have you wondering how and why these flavors all work together so well. Packed with protein, this recipe will be your new go-to for a cocktail hour, after work snack or when you have the midnight munchies.
Ingredients:
Soft boiled eggs
Salt
Fresh chives
Fresh dill
Pickled Red Onions or Shallots
Directions:
Once cooled, cut the soft-boiled eggs in half, lengthwise, like you are making deviled eggs. Sprinkle a little salt over the eggs. Chop up fresh herbs and sprinkle over eggs. Add a few small slices of pickled onion over the top of each egg. Serve right away.
Quick Pickled Red Onions
You’ll need a quarter of a red onion, the juice of one lemon, ¼ cup of apple cider or white vinegar, 1 tsp salt, 1 garlic clove and a sprig of fresh thyme. Cut the red onion into thin, small slices, and place in a small mason jar. Throw in the crushed garlic clove and whole sprig of thyme. Squeeze fresh lemon juice into the jar, over the onions. Warm the vinegar and salt in a microwave safe bowl for 15 seconds. Pour that mixture over the onions. Leave at room temperature for an hour or two, then refrigerate. Pickled onions will be ready to use in 2-3 hours.
