Yellow Pickled Eggs Recipe

Ingredients

Main Ingredients:

The main ingredients required for a traditional Yellow Pickled Eggs Recipe are:

Mainly, you will need 4-6 large eggs, which will serve as the base ingredient and provide a solid foundation for the pickling process.

For the brine or pickling liquid, you will require:

A quarter cup of kosher salt, which helps to create an environment that’s inhospitable to bacterial growth while enhancing flavor.

One tablespoon of black peppercorns, providing a subtle and aromatic depth to the dish.

One teaspoon of yellow mustard seeds, contributing to a slightly spicy and tangy flavor profile.

Two cloves of garlic, minced, which add a pungent aroma and an extra layer of depth to the overall taste experience.

A quarter cup of white vinegar or apple cider vinegar, acting as the primary acidity component in the brine.

One tablespoon of sugar, helping to balance out the savory and sour flavors within the pickling liquid.

For the coloring, one-quarter teaspoon of turmeric powder is added to the brine, yielding the characteristic yellow hue that defines this particular recipe.

Optional ingredients may include additional spices or herbs such as red pepper flakes for extra heat, chopped fresh dill for a bright and refreshing flavor, or grated ginger for an extra layer of depth and warmth.

• 1 dozen large eggs

When it comes to making yellow pickled eggs for our beloved Yellow Pickled Eggs Recipe, one crucial ingredient that plays a pivotal role is the dozen large eggs.

A dozen large eggs typically weigh around 30 ounces and are an excellent choice for pickling due to their size. They provide an ample amount of protein-rich yolk, which will eventually become the tangy and flavorful center of our pickled eggs.

It’s worth noting that using large eggs helps to balance out the texture within each egg. If you were to use extra-large or jumbo eggs, the yolks might be too prominent and overpowering in comparison to the white. Conversely, if you used small eggs, the whites would dominate the flavor and texture of each pickled egg.

The size of the egg is a subtle yet vital component that contributes to an ideal balance of flavors within our Yellow Pickled Eggs Recipe. We need the richness provided by large eggs’ yolks to pair with the tangy vinegar, spices, and aromatics used in this recipe for achieving optimal flavor.

• 1 cup (250 ml) white vinegar

The key to creating delicious yellow pickled eggs is using high-quality ingredients that enhance their natural flavor and color.

White vinegar is a crucial ingredient in this recipe, and its purpose goes beyond just adding acidity.

White vinegar has a distinctive sharp taste and a light, watery consistency that helps to preserve the eggs while maintaining their texture.

The use of white vinegar also gives pickled eggs their characteristic tangy flavor and aroma, which complements the richness of the egg yolks perfectly.

In this recipe, you can adjust the amount of white vinegar according to your taste preferences, but it is essential to maintain a balance between acidity and sweetness to achieve that perfect pickle flavor.

White vinegar comes in various strengths, ranging from 5% to 10%, with a higher percentage indicating a stronger acidic solution.

In this recipe, the recommended strength of white vinegar is 5%, which provides an optimal balance between flavor and preservation without overpowering the natural taste of the eggs.

It’s essential to note that while white vinegar can add flavor and preservative properties, it may also have a slight impact on the color of your pickled eggs.

To maintain their distinctive yellow appearance, make sure to use high-quality food coloring or spices that enhance their natural hue without affecting their overall taste.

• 1/2 cup (125 ml) water

The ingredient list for yellow pickled eggs recipe typically includes various components to achieve the desired flavor and texture.

In this specific case, we are focusing on one particular component: 1/2 cup (125 ml) water.

This amount of water serves a crucial role in the pickling process, acting as a solvent that helps to distribute the flavors throughout the egg mixture.

The use of water also contributes to the texture of the final product by providing moisture and helping to keep the eggs moist.

Furthermore, the addition of 1/2 cup (125 ml) water can affect the overall balance of acidity in the recipe. When combined with acidic ingredients such as vinegar or lemon juice, it helps to achieve a harmonious balance of flavors.

It is worth noting that the amount of water used can be adjusted according to personal preference and the desired consistency of the pickled eggs.

• 2 tbsp pickling salt

The ingredient **Pickling Salt** plays a crucial role in achieving the desired flavor and texture for these yellow pickled eggs. In this recipe, 2 tablespoons of Pickling Salt are required to create the perfect balance of salty and tangy flavors.

Pickling Salt is a type of salt that is specifically designed for use in pickling and preserving food. Unlike regular table salt, which contains additives like iodine and anti-caking agents, Pickling Salt is typically free from these substances, ensuring that it doesn’t affect the flavor or texture of the final product.

The reason why Pickling Salt is preferred in pickling recipes, including this yellow pickled eggs recipe, is that it dissolves more easily and quickly than regular salt. This means that it can penetrate deeper into the food, allowing for a more even distribution of flavor and a tenderer texture.

When using Pickling Salt, it’s essential to note that a little goes a long way. Too much Pickling Salt can make the food overly salty and unpalatable. In this recipe, 2 tablespoons of Pickling Salt are sufficient to bring out the flavors of the eggs without overpowering them.

In conclusion, Pickling Salt is a vital ingredient in making delicious yellow pickled eggs. Its unique properties and ability to add flavor without affecting texture make it an ideal choice for this recipe.

• 1 tsp sugar

The recipe for Yellow Pickled Eggs calls for a variety of ingredients, including *spices* and seasonings that give the dish its unique flavor and color.

One of the key ingredients in this recipe is **sugar**. It is used to balance out the acidity of the vinegar and add a touch of sweetness to the pickled eggs.

In particular, the recipe calls for 1 teaspoon of sugar. This small amount of sugar may seem insignificant, but it plays an important role in rounding out the flavors of the other ingredients and creating a harmonious taste experience.

The use of sugar in pickling is not unusual, as it helps to bring out the natural sweetness in certain ingredients and adds depth to the overall flavor profile. In this recipe, the sugar serves to enhance the flavor of the eggs and the spices, rather than overpower them.

When using sugar in cooking or pickling, it’s worth noting that a little goes a long way. Too much sugar can make a dish overly sweet and unbalanced, while too little may not provide enough sweetness to counteract the acidity of other ingredients.

In this recipe, the 1 teaspoon of sugar serves as a subtle yet essential element, adding complexity and interest to the flavor profile without overpowering the other ingredients. By carefully balancing the amount of sugar with the other spices and seasonings, you can create a deliciously savory and tangy Yellow Pickled Eggs dish that is sure to please even the most discerning palate.

Optional Ingredients:

The ingredients for the Yellow Pickled Eggs Recipe include:

• 6 large eggs, hard-boiled
• 1/2 cup (110g) granulated white sugar
• 1 cup (250ml) white vinegar
• 1/4 cup (60ml) water
• 1 tablespoon (15g) pickling salt
• 1/2 teaspoon black pepper, coarsely ground
• 1/2 teaspoon turmeric powder, or more to taste

The optional ingredients can add additional flavor and interest to the Yellow Pickled Eggs:

• Cloves of garlic, minced (about 3-4 cloves)
• Grated fresh ginger (about 1-inch piece)
• Chopped fresh herbs like parsley, dill, or chives
• Diced jalapeño peppers for an extra kick of heat
• Lemon juice or zest for added brightness and citrus flavor
• Olive oil for a more luxurious and rich pickling liquid

Feel free to customize the recipe by choosing one or two optional ingredients that you think will complement the flavors of the pickled eggs.

• Garlic cloves, sliced or minced

The ingredient garlic cloves play a crucial role in enhancing the flavor and aroma of various dishes, including the classic recipe for yellow pickled eggs.

When using garlic cloves, it’s essential to understand that they can be used in different forms, such as sliced or minced, depending on personal preference or specific requirements of a dish.

Sliced garlic cloves are typically larger and more visible, providing a stronger flavor and aroma. They can be added at the beginning or towards the end of cooking time for optimal taste.

On the other hand, minced garlic is finer in texture and more easily absorbed into dishes. It’s often used to make sauces, marinades, or dressings, adding depth without overwhelming the palate.

Preparation Methods:

• To prepare sliced garlic cloves for yellow pickled eggs, slice them thinly and evenly after peeling off the outer layers. This will prevent any tough, fibrous textures from affecting the overall dish.

• For minced garlic, use a press or microplane to finely grate or crush the garlic into its essential oils, which carry much of the flavor and aroma.

In the context of yellow pickled eggs, it’s common for recipes to call for a combination of both sliced and minced garlic, as this allows the flavors to meld together while still retaining some visual appeal.

Regardless of how garlic cloves are prepared or added, their versatility makes them an excellent ingredient to experiment with in various culinary creations, including the simple yet flavorful yellow pickled eggs recipe.

• Whole spices like black peppercorns, coriander seeds, and mustard seeds

When it comes to adding depth and complexity to a recipe like yellow pickled eggs, incorporating whole spices can be a game-changer.

Whole spices are simply spices that haven’t been ground or processed into powder form, instead being left in their intact, whole state.

This is particularly advantageous for certain ingredients because it allows them to retain their unique flavors, aromas, and textures – all of which can be lost when they’re ground or processed.

Let’s take black peppercorns as an example.

Black peppercorns have a slightly sweet, earthy flavor that pairs perfectly with the tangy, slightly spicy taste of pickled eggs.

When used whole, they add a delightful texture to each bite – providing a nice contrast to the smooth, creamy yolk and the crunchy egg white.

Another popular choice for pickling is coriander seeds.

Coriander has a warm, earthy flavor that complements the bright, citrusy taste of lemon juice or vinegar, which are often used in pickling recipes.

The earthy undertones of coriander also help to balance out the richness of the egg yolks, making each bite feel more refined and sophisticated.

Finally, let’s consider mustard seeds.

Mustard seeds have a pungent, slightly bitter flavor that adds an intriguing depth to pickled eggs.

When toasted or roasted before use, they can develop a nutty, slightly sweet taste – further enhancing their ability to add complexity and interest to the recipe.

Incorporating whole spices like black peppercorns, coriander seeds, and mustard seeds into your yellow pickled eggs recipe is an easy way to elevate its flavor profile and make each bite more engaging and enjoyable.

Instructions

Pickling the Eggs:

To make yellow pickled eggs, also known as **deviled** eggs, you’ll need to first hard-boil some eggs and then slice them in half lengthwise.

Next, carefully remove the yolks from each egg and place them in a bowl. Mash the yolks with a fork until they’re well broken up and free of any lumps.

Add 1/2 cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 teaspoon of prepared horseradish, salt and pepper to taste, and 1 tablespoon of chopped fresh **chives** or parsley to the bowl with the yolks.

Mix all the ingredients together until they’re well combined. Taste and adjust the seasoning as needed.

Spoon the yolk mixture evenly back into the egg white halves. You can also garnish each egg half with a few extra chopped chives

For the pickling liquid, combine 1 cup of vinegar, such as apple cider vinegar or white wine vinegar, 1/2 cup of water, 1 tablespoon of sugar, and 1 teaspoon of salt in a saucepan.

Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for about 5 minutes or until the liquid has thickened slightly.

Pack the egg halves into a clean glass jar or container with a tight-fitting lid. Pour the pickling liquid over the eggs, making sure they’re completely covered.

Seal the jar or container and refrigerate it for at least 24 hours to allow the flavors to meld together.

The longer the eggs sit in the refrigerator, the more flavorful they’ll become. You can store them in the fridge for up to a week.

• Hard boil the eggs and let them cool to room temperature.

To begin making yellow pickled eggs, it’s crucial to start by hard boiling the eggs. This process involves submerging the eggs in a pot of water and then bringing them to a rolling boil.

Once the water has reached its boiling point, reduce the heat to a simmer and let the eggs cook for about 12-15 minutes. The exact cooking time may vary depending on the size of the eggs and personal preference for doneness.

After the eggs have finished cooking, immediately transfer them to a bowl of ice water to stop the cooking process. This step is essential in preventing the eggs from continuing to cook and becoming overcooked or green around the yolks.

Let the eggs sit in the ice bath for about 5-10 minutes before removing them and letting them cool to room temperature. This step is crucial, as it allows the eggs to fully set and become easier to peel.

• In a saucepan, combine vinegar, water, pickling salt, and sugar. Heat the mixture over low heat until the salt dissolves.

The process of creating yellow pickled eggs involves several steps that require attention to detail and careful execution. To ensure success, it’s essential to follow these instructions carefully.

Here are the step-by-step instructions for making delicious yellow pickled eggs:

1. In a saucepan, combine vinegar, water, pickling salt, and sugar. Heat the mixture over low heat until the salt dissolves.

2. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 10-15 minutes or until it reaches your desired consistency. Some people like their pickles more syrupy while others prefer them thinner.

3. In a separate bowl, whisk together eggs, water, salt, and any additional spices you want to include (such as garlic powder, onion powder, or cayenne pepper).

4. Next, prepare your egg containers. You can use glass jars with lids or plastic containers with tight-fitting covers. Make sure they’re clean and dry before starting.

5. Pour the hot pickling mixture into the prepared container, leaving about an inch of space at the top for expansion during refrigeration.

6. Add your sliced or whole hard-boiled eggs to the pickling liquid. You can also add any additional ingredients like chopped onions, carrots, or bell peppers.

7. Seal the container tightly and place it in the refrigerator. Let the eggs chill for at least 24 hours before serving. The longer they sit, the more flavorful they’ll become!

Once the pickled eggs are chilled, you can store them in the refrigerator for up to a week or two. They’re perfect as a snack on their own or as a topping for sandwiches and salads.

Remember to always check the temperature of your eggs before consuming them, especially if they’ve been stored at room temperature for an extended period. Enjoy your delicious homemade yellow pickled eggs!

• Pack the cooled eggs into clean glass jars or containers, leaving about 1 inch of space at the top.

The task of packing cooled eggs into clean glass jars or containers requires attention to detail and a bit of planning. When following these instructions, you want to ensure that your yellow pickled eggs are properly stored to maintain their quality and extend their shelf life.

First, it’s essential to cool the eggs completely after they have been cooked. This will prevent any condensation from forming inside the jars or containers and causing spoilage. Once the eggs are cooled, you can proceed with packing them into clean glass jars or containers.

The next step is to leave about 1 inch of space at the top of each jar or container. This allows for expansion during storage and prevents the eggs from becoming dislodged or damaged. By leaving a sufficient gap between the egg liquid and the lid, you’ll also be able to create a vacuum seal, which will help keep air out and prevent spoilage.

When packing the eggs, make sure they are centered in each jar or container, and that the egg liquid covers them completely. This will ensure that all sides of the eggs are coated with the pickling liquid and preserve their flavor and texture.

Here’s a step-by-step guide to help you pack your cooled eggs:

1. Remove the jars or containers from storage, if they were previously used. Wash them thoroughly with soap and warm water to remove any residue or bacteria.
2. Cool the eggs completely before packing them into the clean glass jars or containers.
3. Fill each jar or container with the egg liquid, leaving about 1 inch of space at the top.
4. Add a few fresh herbs or spices to each jar for added flavor and aroma. You can use pickling spice blend, mustard seeds, dill, garlic, or any other seasonings you like.
5. Cover each jar with a clean lid and screw it on tightly to create a vacuum seal.
6. Place the jars or containers in the refrigerator and store them at a temperature of 40°F (4°C) or below. The pickled eggs will keep for several weeks in the fridge, and their flavor will continue to develop over time.

By following these instructions and taking care when packing your cooled eggs into clean glass jars or containers, you’ll be able to enjoy delicious yellow pickled eggs that are perfect for snacking or as a side dish for meals.

• Pour the hot pickling liquid over the eggs, making sure they are completely covered.

The instructions for preparing yellow pickled eggs require attention to detail and precision to achieve the desired result.

When it comes to the specific task of pouring hot pickling liquid over the eggs, several considerations come into play.

Firstly, the temperature of the liquid is crucial, as it needs to be hot in order for the eggs to absorb the flavors and spices efficiently.

The hot pickling liquid should ideally be between 160°F to 180°F (71°C to 82°C) for optimal results. This temperature range helps to cook the eggs slightly, allowing them to absorb the flavors of the pickling spices and vinegar.

When pouring the hot pickling liquid over the eggs, it’s essential to make sure they are completely covered.

This ensures that every part of the egg is infused with the delicious flavors of the pickling liquid, resulting in a tender and tangy texture.

To achieve complete coverage, you may need to gently stir or tilt the container to ensure the eggs are submerged under the hot liquid.

It’s also important to note that the type of container used for this process can affect the outcome. A shallow bowl or a large ramekin would work well, allowing the pickling liquid to cover the eggs evenly and efficiently.

Once the eggs are covered with the hot pickling liquid, let them sit at room temperature for about an hour before refrigerating them.

This allows the eggs to cool slightly and enables the flavors to penetrate deeper into the eggs, resulting in a more complex and aromatic taste experience.

The length of time the eggs need to marinate in the pickling liquid can vary depending on personal preference and the desired level of flavor intensity. As a general rule, 24 hours is usually sufficient for developing a rich, tangy flavor, but feel free to experiment with longer or shorter periods if you prefer.

After the marinating process, the eggs are ready to be refrigerated and stored in an airtight container to maintain their texture and freshness. It’s essential to keep them refrigerated at all times to prevent spoilage and foodborne illness.

When serving or storing yellow pickled eggs, it’s recommended to use a clean utensil each time to avoid cross-contamination and maintain the quality of the dish.

The benefits of making your own yellow pickled eggs are numerous – not only can you customize the flavors to suit your taste preferences, but you’ll also avoid any additives or preservatives found in store-bought versions.

Storage and Serving

Storage:

When it comes to storing pickled eggs, such as those made with yellow pickling spice, it’s essential to maintain their texture and flavor. Here are some tips on how to store and serve them effectively.

The most common method of storage for pickled eggs is in a jar or container with a tight-fitting lid. This prevents air from entering the jar and causing the eggs to become contaminated. After preparing the yellow pickled eggs, it’s best to store them in the refrigerator as soon as possible.

When storing the pickled eggs, make sure the jar is filled completely to prevent any air from reaching the eggs. This will help maintain their crunchiness and prevent mold growth. It’s also essential to keep the jar away from direct sunlight and heat sources.

The storage duration of yellow pickled eggs depends on various factors such as personal preference, storage conditions, and local health regulations. Generally, pickled eggs can last for several weeks when stored properly in the refrigerator. However, they are best consumed within a week or two for optimal flavor and texture.

Before serving, it’s recommended to remove the yellow pickled eggs from the refrigerator about 30 minutes prior to consumption. This allows them to reach room temperature, which can enhance their flavors and textures.

To serve the yellow pickled eggs, you can either eat them straight from the jar or garnish them with additional ingredients such as chopped onions, chives, or fresh herbs like parsley or dill. You can also use them as a topping for salads, sandwiches, or burgers, adding a tangy and crunchy texture to your dishes.

When serving yellow pickled eggs at parties or events, consider preparing them in advance and storing them in smaller portions to prevent overcrowding the refrigerator. This will help ensure that they remain fresh and safe to consume.

• Store the yellow pickled eggs in the refrigerator to keep them fresh for up to two weeks.

To ensure the optimal freshness and flavor of your yellow pickled eggs, it’s essential to store them properly. One critical step in this process is storing the yellow pickled eggs in the refrigerator.

This storage method serves multiple purposes – it maintains the ideal temperature for preservation, slows down spoilage, and prevents contamination from other foods in the pantry or kitchen environment.

Refrigeration effectively creates an unfavorable environment for bacterial growth by reducing the moisture levels and lowering the overall microbial activity. This controlled atmosphere preserves the eggs’ texture, flavor, and appearance while preventing them from becoming rancid or developing off-flavors.

It’s recommended to store the yellow pickled eggs in a sealed container to prevent other flavors or odors from affecting their taste or aroma. You can use an airtight container with a tight-fitting lid or transfer them into a glass jar with a secure seal.

The ideal storage time for refrigerated yellow pickled eggs is up to two weeks. During this period, the eggs will retain their flavor and texture. However, it’s crucial to regularly inspect the pickled eggs for any signs of spoilage, such as an off smell, slimy texture, or mold growth.

By following these storage guidelines and observing your yellow pickled eggs regularly, you can enjoy them at their best quality for up to two weeks while maintaining optimal food safety and preserving their unique flavor profile.

• Keep them away from light, as this can cause the color to fade.

When it comes to storing and serving yellow pickled eggs, it’s essential to follow some guidelines to maintain their quality and appearance.

Storage: If you plan on consuming your pickled eggs within a week or two, you can store them in the refrigerator at a temperature of 40°F (4°C) or below. It’s recommended to keep them in an airtight container to prevent contamination and maintain freshness.

To ensure that the color and flavor of your pickled eggs remain vibrant, it’s crucial not to expose them to direct sunlight for extended periods. Direct light can cause the color to fade, so it’s best to store them in a cool, dark place or wrap the container tightly with aluminum foil to block out any light.

Serving: When serving yellow pickled eggs, you can slice them into quarters, halves, or even smaller wedges depending on your preference. It’s essential to garnish them with chopped fresh herbs like chives or parsley for added flavor and visual appeal.

Yellow pickled eggs make a great snack or addition to charcuterie boards, and they’re also a popular choice for picnics and outdoor gatherings. Simply place them on a serving platter or individual plates, accompanied by some crusty bread, crackers, or other accompaniments of your choice.

Before serving, it’s recommended to check the temperature of your pickled eggs to ensure they’re at room temperature. This will allow for better flavor and texture when consumed. You can also consider serving them chilled, especially during hot weather or outdoor events.

In summary, storing yellow pickled eggs in a cool, dark place and serving them chilled or at room temperature will help maintain their quality and appearance. Always garnish with fresh herbs to add extra flavor and visual appeal.

Serving Suggestions:

To ensure the longevity of yellow pickled eggs, it’s crucial to store them properly. Here are some guidelines for optimal storage and serving:

Storage

The most common method for storing pickled eggs is in a jar or container with a tight-fitting lid.

1. Fill the jar completely with liquid to prevent the eggs from coming into contact with air, which can cause spoilage.

2. Makes sure the container is airtight and securely sealed after each use.

This will help maintain the pickled flavor and texture of the eggs over time. Keep the jar in the refrigerator at all times to prolong shelf life.

Serving Suggestions:

Here are some popular ways to serve yellow pickled eggs:

• As a snack or appetizer: Slice the pickled eggs and serve them as a standalone snack or use them as a topping for crackers, bread, or vegetables.

• In salads: Add sliced or whole pickled eggs to green salads, pasta salads, or grain salads for added protein and flavor.

• On sandwiches: Top burgers, sandwiches, or subs with sliced pickled eggs for an extra kick of flavor and texture.

• In a charcuterie board: Include pickled eggs as one of the items on a charcuterie board, paired with cured meats, cheeses, crackers, and garnishes.

Important Notes:

Maintain refrigerator temperature between 39°F (4°C) and 41°F (5°C) to ensure optimal storage conditions for your pickled eggs.

The shelf life of the pickled eggs is typically 6-8 weeks after opening. If you notice any signs of spoilage, such as off smells or slimy texture, discard the affected egg immediately.

• Slice or chop the pickled eggs and use them as a topping for salads, sandwiches, or burgers.

One of the most creative and delicious ways to enjoy pickled eggs is by slicing or chopping them and using them as a topping for various dishes.

When it comes to salads, pickled egg slices can add a tangy, salty flavor that complements a variety of greens. They’re particularly well-suited for classic combinations like Cobb salad, chicken Caesar, or caprese salad, where the creamy texture and rich flavors of mozzarella cheese and ripe tomatoes are elevated by the crunchy, slightly sweet pickled eggs.

Adding sliced or chopped pickled eggs to sandwiches is another great way to incorporate this ingredient into your meals. They pair particularly well with meats like ham, turkey, or chicken, and can add a burst of flavor to subs, wraps, or deli-style sandwiches.

Of course, one of the most popular uses for pickled egg slices is as a topping for burgers. The creamy yolk and tangy vinegar of the pickled eggs complement the richness of beef or other meats perfectly, and their crunchy texture provides a satisfying contrast to the soft patty.

The key to making the most of your pickled eggs as toppings is to slice them thinly, so they’re easy to sprinkle over salads or sandwiches without overpowering the dish. By keeping your slices on the smaller side, you’ll be able to get a nice balance of flavors and textures in every bite.

• Serve them as a side dish or appetizer at parties and gatherings.

In addition to being a delicious snack on their own, yellow pickled eggs are also perfect for serving as a side dish or appetizer at parties and gatherings.

Here are some ideas for serving yellow pickled eggs:

• At BBQs and picnics: Yellow pickled eggs are a great match for grilled meats and vegetables. They’re also easy to transport, making them perfect for outdoor events.

• At potlucks: Add yellow pickled eggs to the buffet table for a tangy and savory side dish that’s sure to please.

• As part of a charcuterie board: Slice the pickled eggs and serve them alongside cured meats, cheeses, crackers, and spreads.

• At sports events: Yellow pickled eggs are easy to eat on-the-go and make a great snack for cheering crowds.

You can also get creative with how you serve yellow pickled eggs. Here are some ideas:

• Serve them in small mason jars or containers for a cute presentation.

• Top toasted bread or crackers with a slice of pickled egg and some fresh herbs for a snack.

• Add sliced pickled eggs to green salads, pasta salads, or grain bowls for added protein and flavor.

In terms of storage, you can keep yellow pickled eggs in the refrigerator for up to two weeks. It’s best to store them in an airtight container to prevent them from drying out or developing off-flavors.