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
- 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.