“Ahhh.. look at the cute chicken feathers lining the outside of these egg shells!” If you know me at all, then this isn’t too much of a surprise… before moving to NH last Spring this California-turned Baltimore City girl was quite a stranger to the whole backyard egg thing. I’d be lying if I said I didn’t make my debut egg retrieval into somewhat of an “adventure”… cough… but I can say (in a Southern farm girl accent) that these local eggs from Feathered Pigs Farm in Brentwood, NH have spoiled me real good. Not only have I found that the flavor and texture of the final pickled egg product is far superior to store bought eggs, but there isn’t a whole lot better than knowing exactly what coop your eggs came from.
With my experiments in making Sriracha pickled eggs, and in turn p’eviled eggs, I figured out that incorporating recipe ingredients that have a strong palate punch is key to achieving a flavored packed pickled egg. For this oh’so local pickled egg recipe, I paired two dozen backyard eggs with some dehydrated garlic that I scored at the Seacoast Food Swap last week, and a pint of locally-made BBQ sauce from my friends over at MrSippy’s BBQ. While I haven’t had the chance to taste any of their hickory smoked meat, I can assure you that this BBQ sauce is pretty damn amazing. Check out their website and Facebook page for more information on their products and how to get your hands on some of their goods. Now if only I can just convince them to attend one of the monthly food swaps! 🙂
Crazy about pickled eggs? Check out my other recipes!
- 2 dozen hardboiled eggs (shells removed)
- 1 pint BBQ sauce
- 1 Tbsp red pepper flakes
- 2-4 garlic cloves (diced)
- 1-1/2 cup white vinegar
- 1/2 cup water
- 1 Tbsp kosher/sea salt
- In a medium-sized, non-ionized pot combine vinegar, water, and salt. Bring mixture to a boil, then remove from heat.
- Pack your hardboiled eggs into 2 sterilized quart (or 1/2 gallon) sized jars. Divide red pepper flakes, diced garlic, and BBQ sauce over eggs.
- Pour the hot vinegar brine over the eggs ensuring that all the eggs are adequately covered in liquid.
- Cap jar and then store in the fridge. Taste the eggs at 2 weeks, let them pickle for longer if a stronger flavor is desired.