On today's episode of Frugal Living, Squeeze that Penny Until it Squeals...
I thoroughly enjoy Giardiniera and even have a couple pickle forks I hang on the jars for easily fishing the veggies out for a snack. But I never know what to do with the mini onions... And I'm not a member of the martini crowd:@) So in an effort to use them, I diced them up and made some Giardiniera Pickled Onion Deviled Eggs. Nothing ground breaking here, simply mix up some deviled eggs and stir in some minced pickled onion. But I will say, the pickled onion adds a great briny bite, and it's good stuff folks.
My best tip: Don't add any salt to your mixture until after you mix in the onions. Then adjust to taste.
Giardiniera Pickled Onion Deviled Eggs
- Mix up your favorite deviled egg recipe but omit the salt.
- Stir in some finely minced pickled onions that were blotted with a paper towel. Maybe one onion per egg, or more, you know your crowd...
- Taste, adjust salt if needed and fill egg whites.
- Garnish with dusting of freshly cracked black pepper and sliced giardiniera vegetables if desired.
Eat well and Have a Happy Day:@)
Though I can't think of an occasion when deviled eggs would NOT be welcomed, I love the tee-ninecy onions in the Easter pickled beets---I even buy those wee jars on the cocktail shelf just for that. In addition to the pretty of it, with those little lavender pearls garnishing the beets in a pretty cut-glass dish, just the crunch of the tiny morsels and the resulting PING of flavor add such a lovely accent to all the rich Easter fare. Your posts and pictures always make me do a mental check of the pantry, and these are certainly in order for Sunday.
ReplyDeleteYour deviled eggs look so appetizing!
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