Growing Chefs! Ontario Pickled Egg Salad on Rye

Pickled Egg Salad on Rye

Using pickled eggs really spices things up for this fun twist on a classic sandwich
Serves 4 to 6
1/2 cup apple cider vinegar1/2 cup white vinegar1 tablespoon sugar1 tablespoon salt2 cloves garlic, crushed1 red beet, peeled and sliced2 bay leaves1 tablespoon chili flakes8 hard boiled large eggs, peeled1/3 cup mayonniase1/4 cup chives3 tablespoons parsley2 tablespoons dill1/4 cup celery, minced2 tablespoons shallot, minced Salt to taste Pepper to taste Rye bread Softened butter1 cucumber1/4 cup dill, chopped
Measuring spoonsMeasuring cupsMixing bowls of various sizesMedium potSpatulaSlotted spoonCutting boardChef's knifeTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

To hard boil the eggs, place in a pot with enough cold water to cover by a few inches. Bring this pot to a boil over high heat, and let boil for 2 minutes before covering and turning off the heat. Let sit for 12 minutes.

After 12 minutes, drain the eggs and rinse with cold water. Peel right away.

To pickle the eggs, in a pot combine vinegars, sugar, salt, spices, beet and garlic. Bring to a boil until salt and sugar are dissolved, then pour the hot mixture over the peeled eggs. Once cooled, cover and place into the fridge. This is best done the day before, and these eggs will last up to a few weeks in the fridge.

Get Cooking!

Drain the eggs from the pickling liquid and roughly chop. Combine in a large bowl with mayonnaise, chives, parsley, dill, celery and shallot and season with salt and pepper.

Spread the softened butter on the rye bread and toast until golden brown. Assemble sandwiches with a few slices of cucumber, fresh chopped dill and the pickled egg salad. These can be wrapped and stored in the fridge ahead of time.

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