Pickled eggs are highly underrated and, if you are a pickle connoisseur, an excellent way to use leftover brine from store-bought or homemade pickles. Simply substitute your brine of choice for the one in the recipe below, bringing the brine to a boil before pouring it over the cooked eggs. Pickled eggs make a superb appetizer and can be prepared as for Deviled Eggs or used in Egg Salad. If you are making pickled eggs for one of these dishes, do not neglect the pickled onions in the jar, which can serve as a garnish or be finely chopped and added to the salad or seasoned yolks.

Prepare:

Cool and peel as directed. Place the eggs in a container or jar just large enough to hold them. Combine in a medium saucepan:

Bring to a boil, then reduce the heat and simmer for 5 minutes. Pour the hot brine over the eggs and allow to cool completely. Transfer to the refrigerator and let sit for at least 24 hours. The flavor of the eggs will improve over time. Store the eggs in the refrigerator for up to 3 weeks.