Curried Pickled Eggs
Persons
6
Serving Size
1 Serving
Ingredients
- ½ cup Gills’ pickled red onions, drained from brine
- 2 cups pickled onion brine
- 3 pods cardamom
- 1 tsp mustard seeds (yellow or brown)
- 1 tbsp yellow curry powder or curry paste
- 6 hard-boiled eggs, peeled
Instructions
- Combine onion brine and spices.
- In a jar, layer pickled onions among the hard boiled eggs, then pour the brine over them.
- Cap the jar and store refrigerated for at least 3 days to let flavors permeate the eggs.
© 2024 Copyright gillsonions.com