By: Brandie Wininger

Deviled Eggs

Makes 8

  • ●  4 large eggs, room temperature ●
  • ●  2 pickled vegetables of your ● choice ●
  • ●  4 sprigs flat leaf parsley, finely chopped

1⁄4 cup mayonnaise 1 tsp. Aleppo Pepper Kosher salt

Bring a small saucepan of water to a boil. Using a spider or slotted spoon, carefully lower 4 eggs into boiling water. Set a timer for 8 minutes. Fill a large bowl with ice water. While eggs are boiling, finely chop pickled vegetables. Transfer to a small bowl. Add parsley to the bowl with pickled vegetables of choice. Mix 1⁄4 cup mayonnaise and 1 tsp. Aleppo pepper in another small bowl. When the timer goes off, remove eggs from boiling water with a spider or slotted spoon and transfer to ice bath. Let cool for 5 minutes. Peel eggs, slice in half lengthwise, then sprinkle yolks with salt. Transfer eggs to a plate. Top each egg with Aleppo mayo and vegetable mixture.

Pickled Vegetables Optional veggies:

  • ●  1 english cucumber, sliced
  • ●  1 pepperoncini, sliced
  • ●  1 carrot, cut into thin rounds
  • ●  3 green beans, whole
  • ●  A few slices of red onion

Pickling Solution:

● Sugar
● Kosher salt
● Vinegar-apple cider, white wine,

rice wine
● Black peppercorns (optional) ● Herbs of choice (optional)
● Cloves of garlic (optional)

Quick brining of vegetables works best if you can blanch them first. Start by boiling a small amount of water. Place vegetables to be pickled in a sieve or fine mesh strainer. Meanwhile, in a container with lid-mason jar works best, make your brine with equal parts vinegar, sugar, and salt. Add in aromatics if using. Mix to dissolve salt and sugar. Pour boiling water over vegetables, shake dry once or twice, and add to your brine. Cover and refrigerate. Can be used right away or stored in the refrigerator for up to 3 weeks.