Category: Appetizers / Side Dishes

Spicy Beet Pickled Eggs

7/24/2025

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Flavor Profile: Sweet, tangy, and spicy with a vibrant pink color from beets.

Ingredients:

10–12 large hard-boiled eggs, peeled
1 medium beet, peeled and sliced (or 1 cup canned beets, drained)
1 cup apple cider vinegar
1 cup water
½ cup sugar
1 tbsp kosher salt
1 tsp chili flakes (or 1 small dried chili, like arbol)
1 tsp black peppercorns
1 tsp coriander seeds
1 small red onion, thinly sliced
1 cinnamon stick (optional, for warmth)

Instructions:

Cook beets (if using fresh): Boil sliced beets in water until fork-tender (about 15 minutes), then reserve 1 cup of the cooking liquid. If using canned beets, skip this step.
Prepare the brine: In a saucepan, combine vinegar, water (or reserved beet liquid), sugar, and salt. Heat until dissolved, then remove from heat.
Pack the jar: Layer beets, onion, chili flakes, peppercorns, coriander seeds, and cinnamon stick (if using) in a clean quart-sized mason jar. Add eggs carefully.
Add brine: Pour the warm brine over the eggs, ensuring they’re submerged. Leave ½ inch headspace.
Seal and refrigerate: Seal the jar and let cool to room temperature. Refrigerate for at least 3 days for color and flavor to develop, or up to 10 days for maximum intensity. Store for up to 1 month in the fridge.
Serve: Slice for a stunning pink addition to charcuterie boards or salads.

Notes: The beets are edible and delicious alongside the eggs. For less spice, reduce chili flakes to ½ tsp.

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Soy Sauce Marinated Eggs (Ajitsuke Tamago Style)

7/24/2025

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Flavor Profile: Savory, umami-rich, and slightly sweet, inspired by Japanese ramen eggs.

Ingredients:

10–12 large hard-boiled eggs, peeled (soft-boiled for 6–7 minutes if you prefer a jammy yolk)
¾ cup soy sauce (low-sodium preferred)
½ cup water
¼ cup mirin (or 2 tbsp sugar dissolved in ¼ cup warm water)
¼ cup sake (optional, or substitute with water)
2 cloves garlic, smashed
1-inch piece of ginger, sliced
1 green onion, chopped (optional)
1 tsp sesame oil (optional, for extra depth)

Instructions:

Make the marinade: In a saucepan, combine soy sauce, water, mirin, sake (if using), garlic, ginger, and green onion. Bring to a simmer over low heat for 5 minutes, then remove from heat. Stir in sesame oil if using. Let cool completely.
Pack the jar: Gently place the peeled eggs in a clean quart-sized mason jar.
Add marinade: Pour the cooled marinade over the eggs, ensuring they’re fully submerged. If needed, place a small piece of parchment paper or a clean weight (like a small glass ramekin) on top to keep eggs submerged.
Seal and refrigerate: Seal the jar and refrigerate for 12–24 hours for light flavor, or up to 3 days for deeper umami. These eggs are best consumed within 1 week.
Serve: Perfect as a ramen topping, with rice, or as a savory snack.

Notes: For a softer yolk, boil eggs for 6–7 minutes and cool in an ice bath before peeling. The marinade can be reused once; strain and store in the fridge for another batch.

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Pickled Dill and Garlic Eggs

7/24/2025

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Flavor Profile: Tangy, herbaceous, and garlicky with a classic pickle vibe.
Ingredients:

10–12 large hard-boiled eggs, peeled
1 cup white vinegar
1 cup water
1 tbsp kosher salt
1 tbsp sugar
2 cloves garlic, smashed
1 tbsp fresh dill (or 1 tsp dried dill)
1 tsp black peppercorns
1 tsp mustard seeds
1 small onion, thinly sliced (optional)
1 bay leaf

Instructions:

Prepare the brine: In a saucepan, combine vinegar, water, salt, and sugar. Heat over medium, stirring until salt and sugar dissolve. Remove from heat and let cool slightly.
Pack the jar: Place garlic, dill, peppercorns, mustard seeds, onion (if using), and bay leaf in the bottom of a clean quart-sized mason jar. Gently add the peeled hard-boiled eggs, packing them snugly but not crushing them.
Add brine: Pour the warm brine over the eggs, ensuring they’re fully submerged. Leave about ½ inch of headspace at the top.
Seal and refrigerate: Wipe the jar rim, seal with a lid, and let cool to room temperature. Refrigerate for at least 3 days for mild flavor, or up to 1 week for stronger pickling. Eggs will keep for about 1 month in the fridge.
Serve: Enjoy as a snack, on toast, or sliced in salads.

Notes: Shake the jar gently every couple of days to distribute flavors. For a spicier kick, add a sliced jalapeño or ½ tsp red pepper flakes.

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INGREDIENTS
1 cup quinoa
2 cups water
1/4 cup lime juice
1 tsp ground peppers (varies depending on your heat tolerance)
2 Tbsp fresh minced cilantro
Optional: for added protein I have added 1/4 cup of hemp seeds when adding the cilantro

DIRECTIONS
1. Cook quinoa to package instructions, once cooked - Optional: add a tsp of salt to the water.
2. Add cilantro, lime, and ground peppers to cooked quinoa. Stir and serve. Or let cool and add to salads.

I make this recipe a couple times a month and portion it into thirds. One third goes into the fridge to add to meals and salads. Two thirds get bagged separately and placed in the freezer for times when I need a quick snack or addition to meals and salads.

If you like quinoa recipes, check out:

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Spicy Beet Pickled Eggs

Soy Sauce Marinated Eggs (Ajitsuke Tamago Style)

Pickled Dill and Garlic Eggs

Chili Lime & Cilantro Quinoa

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