You know how people say salt your pasta water so it tastes like the sea? And if you don’t, no matter how much you salt your pasta sauce, you’re sort of already screwed? Pickling eggs has a similar effect. You can add all the vinegar you want to your egg salad, but using pickled eggs will always be brighter and punchier.
But while eggshells adore natural dyes, egg whites are a bit more… how do we put this nicely… choosy. I tried pickling eggs with parsley, spinach, matcha, carrots, even Korean gochugaru—but all yielded a yellowish-grayish-brown shade of, well, eggshell.
That was before I hit on turmeric, beet, and red cabbage—all ingredients that leave pickled eggs with a vibrant colour naturally—and they’re delicious to boot. That means you can showcase these eggs—which are zingy from their vinegar bath (think your favourite quick-pickled carrot, only instead of a carrot, you’ve got an egg)—on the dining table instead of hiding them in your backyard.
The sharp, punchy pow your egg salad has been missing