If you want to make absolutely stunning pickled eggs for an upcoming event or special brunch, make these all-natural butterfly pea flower pickled eggs.
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Pin ItWhat Do Butterfly Pea Flower Pickled Eggs Taste Like?
Butterfly pea flower by itself is pretty mild, so for these eggs, you’ll be relying more on the traditional pickled egg spices and brine for the flavor. The butterfly pea flower is more for the stunning color, and is completely all-natural.
Butterfly Pea Flower Pickled Egg Ingredients
How to Make Butterfly Pea Flower Pickled Eggs
- Hard-boil Your Eggs. Like usual, then peel.
- Make the Butterfly Pea Flower Brine. Bring the white vinegar, water, and salt to a boil. Remove from heat, add butterfly pea flowers, steep 30 minutes, then strain.
- Add Everything to a Jar. Pack eggs into a jar with peppercorns, pour brine over to cover, seal, and refrigerate at least 24 hours.
Butterfly Pea Flower Pickled Egg Uses
- Turn them into an egg salad or deviled eggs: Yes, these would make the most delicious (and whimsical) egg salad or deviled eggs!
- For Snacking: Pickled eggs are one of my favorite snacks!, and this butterfly pea flower version is no exception.
Pin this now to find it later
Pin ItButterfly Pea Flower Pickled Eggs
If you want to make absolutely stunning pickled eggs for an upcoming event or special brunch, make these all-natural butterfly pea flower pickled eggs.
Equipment
- 1 large 32oz jar
Ingredients
- 10 large eggs
- 1 cup white vinegar
- 1 cup water
- 1 tbsp salt
- 2 tbsp dried butterfly pea flowers
- 1 tsp black peppercorns
Instructions
- Add the eggs to a saucepan of boiling water and cook for 11 minutes.
- Transfer the eggs to a bowl of iced water to cool.
- Allow to sit for 5 minutes.
- Pell and set aside.
- To make the brine, add the vinegar, water and salt to a pot.
- Bring to a boil over high heat.
- Remove from the heat.
- Add the butterfly pea flower.
- Step for 30 minutes.
- Strain the brine.
- Pack the eggs into a jar.
- Add the peppercorns to the jar.
- Pour the brine over the eggs, leaving 1/2″ of headspace.
- Close the jar with a nonreactive lid.
- Gently rotate to move the peppercorns around then refrigerate unlit needed.
- Allow the eggs to pickle for at least 24 hours before eating, preferably around two weeks for better flavors.
Notes
These pickled eggs will keep for up to 4 weeks refrigerated.
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