As anyone who has run behind me on a Sunday morning can attest, I love me some pickled eggs (talk about your ‘carbon footprint’). I love pickled anything, for that matter and used to drink pickle juice from the fridge before I found out that it doctors up sauces so well. Now I reserve it for cooking but have somehow accumulated a bit extra and decided to use it for some delicious eggs.
Step 1: Put boiled eggs in pickle juice.
Step 2: Put in fridge for a month.
Step 3: Eat with some chips and beer.
As an alternative, you can make Welsh eggs (a variation on Scotch eggs). Take a pickled egg and pack about a centimeter of sausage meat around it then bread the outside with herbed crumbs and some thin egg/milk/flour batter. Fry these (or bake). Portable breakfast or awesome bar snack!