Pickled Egg And Onion Salad
- 10m Prep Time
- 5m Cook Time
- 15m Ready In
This egg salad uses turmeric pickled eggs and onions for a tangy, spiced twist. It's perfect on rye bread or topped with beet kraut.
Ingredients
- 6 Turmeric Pickled Eggs and Onions
- 2 tbsp Avocado Aioli
- 2 tsp sweet pickle relish
- 2 tsp capers
- 1 tsp Dijon mustard
- Freshly ground black pepper
- Fine sea salt
- 1 tbsp Gingered Crimson Beet Kraut
- 6 hard-cooked eggs
- 1 1/3 cup apple cider vinegar
- 1/2 cup water
- 0.5 small onion cut into 1/4-inch-thick slices or half-moons
- 3 tbsp sugar
- 1 tsp fine sea salt
- 3 dried cardamom pods
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground garam masala
- 1/2 tsp freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 12 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 44.9 mg
- Iron: 1.72 mg
- Magnesium: 16.2 mg
- Phosphorus: 113 mg
- Potassium: 167 mg
- Zinc: 0.82 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 6 Turmeric Pickled Eggs and Onions
- 2 tbsp Avocado Aioli
- 2 tsp sweet pickle relish
- 2 tsp capers
- 1 tsp Dijon mustard
- Freshly ground black pepper
- Fine sea salt
- 1 tbsp Gingered Crimson Beet Kraut
- 6 hard-cooked eggs
- 1 1/3 cup apple cider vinegar
- 1/2 cup water
- 3 tbsp sugar
- 1 tsp fine sea salt
- 3 dried cardamom pods
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground garam masala
- 1/2 tsp freshly ground black pepper
Prepare
- 0.5 small onion, cut into 1/4-inch-thick slices or half-moons
Let's Cook
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Step 1.
Peel the hard-cooked eggs and place them in the bottom of a wide-mouth quart-size glass jar.
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Step 2.
In a small saucepan over medium heat, combine 1⅓ cups apple cider vinegar, ½ cup water, ½ small onion cut into ¼-inch-thick slices or half-moons, 3 tablespoons sugar, 1 teaspoon fine sea salt, 3 dried cardamom pods, 1 teaspoon ground turmeric, ½ teaspoon ground cumin, ½ teaspoon ground garam masala, and ½ teaspoon freshly ground black pepper. Bring to a low simmer, stirring until the sugar has dissolved and the onions are translucent, about 5 minutes.
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Step 3.
Remove the saucepan from the heat and let the vinegar mixture cool completely.
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Step 4.
Pour the cooled vinegar mixture over the eggs in the jar, covering them completely. Gently rotate the jar to evenly distribute the onions. Put the lid on the jar and refrigerate for at least 3 days before using; the pickled eggs and onions will keep for up to 2 weeks.
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Step 5.
After 3 days, remove the desired number of pickled eggs and onions from the brine and chop them finely.
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Step 6.
In a medium bowl, combine the chopped eggs and onions with 2 tablespoons Avocado Aioli or mayonnaise, 2 teaspoons sweet pickle relish, 2 teaspoons capers (optional), and 1 teaspoon Dijon mustard. Stir to combine.
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Step 7.
Season the egg salad with freshly ground black pepper. Taste and add fine sea salt if needed, depending on the saltiness of the mustard, relish, and capers.
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Step 8.
The egg salad will keep in a covered container in the refrigerator for 3 to 5 days. Bring to room temperature before serving. Optionally, top with Gingered Crimson Beet Kraut.