So around here we have hard boiled eggs rather often (yay chickens!) and frankly we’ve been known to dye eggs year round (yay after Easter sales!). But I’ve been experimenting with a couple different recipes and thought since it’s the time of year to eat your Easter eggs, I’d share them with you.
The first is a tangy twist on the traditional recipe. This one came from my aunt. She always used pickle juice and it was a habit I picked up. I’ve swapped it out for apple cider vinegar, because that’s my favorite to use in cooking, though I’m going to be making some deviled eggs this afternoon and I’ll probably be using the mixed brine from my pickled eggs that I currently have some cucumbers in. We’ll see how it tastes.
This next recipe I found while searching online. I’ve adjusted it a bit, made it simpler, and it’s a nice spicy buffalo taste. The next time you have to bring something to the tailgate, perhaps these would be a nice complement to the wings.