Easter Delights: Elevate Your Holiday Spread with Jammy Mignonette Marinated Eggs
As Easter approaches, our thoughts turn to the humble egg. Whether dyed in vibrant hues or deviled with flair, eggs take center stage on this joyous holiday. But why settle for the ordinary when you can elevate your Easter spread with a Southern twist? Lauren McDuffie, the Charleston-based creator of the popular recipe website My Kitchen Little and the culinary memoir blog Harvest and Honey, shares her innovative take on traditional pickled eggs in her newest cookbook, Southern Lights: Easier, Lighter, and Better-For-You Recipes from the South.
A Southern Spin on a Classic
McDuffie’s Jammy Mignonette Marinated Eggs are a masterclass in flavor and presentation. By adding black pepper, shallots, garlic, and olive oil to the classic pickling mixture, she creates a dish that’s both familiar and excitingly new. The result is a vibrant, fuchsia-tinted egg that’s as beautiful as it is delicious. Top it with aromatic smoked almonds and flaky sea salt, and you’ve got a showstopper for your Easter gathering.
Easter eggs get a Southern makeover
A Recipe for Success
To create these stunning eggs, you’ll need:
- 8 large eggs
- 1 cup distilled white vinegar or red wine vinegar
- ⅛ cup olive oil
- 1 tsp. salt
- ⅛ tsp. freshly ground black pepper
- 1 garlic clove, minced or grated
- 2 shallots, minced
- Juice from 1 (14.5-oz.) can beets (save the beets for a salad or for snacking)
- Finely chopped smoked almonds, for serving
- Flaky sea salt, for serving (optional)
Begin by boiling the eggs, then peeling and marinating them in the pickling mixture for at least an hour. To serve, arrange the sliced eggs on a plate or platter, spooning a little of the pickling liquid over them. Sprinkle with chopped smoked almonds and a pinch of flaky sea salt, if desired.
The perfect garnish for your Easter eggs
A Recipe for the Ages
The beauty of McDuffie’s recipe lies in its versatility. These eggs will keep, covered and unsliced, in the marinade in the fridge for up to 2 weeks. The marinade itself can be used as a dressing or sauce for vegetables of all shapes and sizes, making it a valuable addition to your culinary arsenal.
Easter eggs, elevated
This Easter, why settle for the ordinary when you can create something truly special? With Lauren McDuffie’s Jammy Mignonette Marinated Eggs, you’ll be the talk of the town. So go ahead, get creative, and make this Easter one to remember!
