Pickled Eggs

Old fashioned dill pickled eggs make for a delicious snack or interesting finger food. My husband loves to eat a couple of these with a cold beer but I enjoy them as a nice side with my salad. Fresh ingredients unlock the flavor of this recipe and will have you performing a long practiced tradition of pickling. Who knows, maybe we will try cucumbers or something like fresh peppers with pearl onions. Best part of this mix is, you can additional boiled eggs for a second batch of fresh made pickle delight. 

Watch the video then follow the simple instructions below to have a good old classic culinary skill added to the repertoire of eatfoodlicious selections. Like and subscribe to this or any of my other channels have similar meal ideas with gorgeous presentation suggestions to help set the tone.

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Pickled Eggs

No ratings yet
Prep Time 10 mins
Total Time 10 mins
Course Appetizer, Snack
Cuisine American
Servings 12
Calories

Ingredients
  

  • 12 hard boiled eggs – large cooked & peeled
  • 1 ½ cup white vinegar
  • 1 cup filtered hot water
  • 2 tbsp granulated sugar
  • 2 tbsp salt
  • 1 tsp whole black peppercorn
  • 1 tsp coriander seeds
  • 1 tsp celery seeds
  • 1 tsp mustard seeds
  • 3 fresh dill sprigs
  • 3 garlic cloves sliced
  • ½ sweet onion sliced

Instructions
 

  • In a small bowl: combine water, vinegar, sugar, salt and mix until dissolved. Set aside until cool.
  • Place the eggs in a jar/container. Add liquid mixture, black peppercorn, coriander seed, celery seed, dill sprigs, garlic & onion in the jar. Cover with a lid. Make sure to submerge the eggs in the liquid.
  • Refrigerate for at least 3 days but recommend for 5 days.

Can keep up for weeks in the refrigerator. Enjoy!

    Video

    Keyword best pickle eggs, easy pickle eggs, pickle eggs
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    More Appetizer & Snack Recipe

    Air Fryer Parmesan Asparagus

    Air Fried Parmesan Asparagus are slightly crunchy with hints of charred Parmesan cheese. Dip in a little ranch (or your favorite condiment) to create a rich buttery Asparagus green flavored snack that is both juicy and tender. Something a bit different and experimental, this appetizer is a conversation piece. The first question will be, does it taste good. Accept that challenge by placing these cute little sticks on a serving tray in front of your residential food critics. Place small individual serving cups of ranch next to everyones plate and say “try one.”  Fear not the attempt, even your picky eaters will be tearing through these like french fries.

    Watch the video and read the directions below to have these cheese coated asparagus churchly little devils of delight with your next entree. Serve as an appetizer with small glass of your favorite wine to set the tone for another unique EatFoodlicious adventure. I also highly recommend browsing through my growing catalog for equally interesting eatable suggestions. If you enjoy the video please like and let others know about this growing resource for quality and affordable meals.

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    Clean then cut off the bottom (2″-3″) of the asparagus.

    Place flour in a shallow dish/plate.

    In a separate shallow dish; add egg and whisk.

    In a separate shallow dish; combine grated parmesan cheese and Italian breadcrumbs together.

    Coat the asparagus by rolling in the egg and then cover all over with the Parmesan mixture. Transfer the air fryer. Depending on the size of your air fryer, you may need to do in batches. Continue with the rest of the asparagus.

    Preheat the air fryer to 400°F (204°C). Air fry for 8-10 minutes or until golden brown (make sure to flip half way).

    Serve with ranch or your favorite dip.

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    Air Fryer Parmesan Asparagus

    No ratings yet
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Appetizer, Snack
    Cuisine American
    Servings 4
    Calories

    Equipment

    • Air Fryer

    Ingredients
      

    • 1 lb asparagus
    • cup grated parmesan cheese
    • cup Italian breadcrumbs
    • ¼ cup all-purpose flour
    • 1 egg

    Instructions
     

    • Preheat the air fryer to 400°F (204°C).
    • Clean then cut off the bottom (2"-3") of the asparagus.
    • Place flour in a shallow dish/plate.
    • In a separate shallow dish; combine grated parmesan cheese and Italian breadcrumbs together.
    • In a separate shallow dish; add egg and whisk.
    • In this order: Coat the asparagus by rolling in the flour, egg and then cover all over with the Parmesan mixture. Transfer the air fryer. Depending on the size of your air fryer, you may need to do in batches. Continue with the rest of the asparagus.
    • Air fry for 8-10 minutes or until golden brown (make sure to flip half way).

    Serve with ranch or your favorite dip.

      Video

      Keyword air fryer Parmesan asparagus, appetizer, best sir fryer parmesan asparagus recipe, easy air fryer parmesan asparagus recipe, snack
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      Chicken Egg Rolls

      Fresh hot crispy chicken and vegetable stuffed egg roll dipped in a tastebud pleasing sweet and sour sauce will light up your senses with pleasure. When a tight little package like this explodes like dynamite with flavor you will struggle to not over indulge. The family members will race to grab their fair share and these may not last long once you put them up for consumption. Steaming bites of these tender and juicy egg rolls will be worth the time it takes to prepare these delicious finger foods. Enjoy them separately or cut them up and eat over noodles or a nice bowl of your favorite rice. Make extra and store them in the freezer for a quick and easy reheat delicious snack on a day when you don’t have all the time in the world to prepare your next meal. Simply wrap in aluminum foil and bake until you smell the aroma of heated egg rolls. Carefully open the foil and turn them over. Turn off the oven and let them breath a bit. And you will have yourself a reheated delicious chicken stuffed egg roll.

      Be sure to watch the video, follow the instructions below and take your time to do these right. This technique requires patience and application of technique. It is worth the time practicing your roll and be sure to be careful when frying them. Hope you enjoy this video and find the information useful. Please like and share anything you find to your liking as you browse my catalog of growing recipes. Thanks for visiting eatfoodlicious and be sure to tell a friend.

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      Dip with your favorite dip.

      Ingredients

      Chopped vegetables and chicken.

      Add chicken to the wok/pan. Cook for 5-6 minutes or until no longer pink.

      Add soy sauce, oyster sauce, sesame oil, sugar, salt and mix.

      Add the shredded carrots, onions and cook for 1-2 minutes.

      Add garlic, shredded cabbage and mix. Cook for 5-6 minutes or until the cabbage is slightly welted.

      Add chopped green onions and mix. Turn off the heat and transfer the meat mixture to a strainer (this will help to remove excess liquid). Set aside for 15-20 minutes or until no longer cool to the touch (room temperature).

      Defrost the egg roll wrapper.

      Place the egg roll wrapper on a flat surface. Put a spoonful of the filling on the wrapper and roll. Be sure to roll it a bit loose. Don’t roll it too tight or they will bust during frying. Watch the video for guidance how to roll it properly. 

      Seal by dipping your finger in water and gently spreading it on the tri-angular tip of the wrapper.

      You should have about 15-16 rolls.

      Heat a large pot or wok to medium-high on 325-350°F / 162-176°C for 5 minutes before frying. Fry them in batches careful not to overcrowd as they may stick to each other. Cook for 5-7 minutes or until golden brown per batch. 

      Tasty egg rolls

      Serve with sweet chili sauce, sweet & sour sauce or soy sauce.

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      Chicken Egg Rolls

      5 from 1 vote
      Prep Time 20 mins
      Cook Time 10 mins
      Total Time 30 mins
      Course Appetizer, Main Course, Snack
      Cuisine Asian, Chinese, vietnamese
      Servings 15
      Calories

      Ingredients
        

      • 1 lb chicken breast or ground chicken
      • 4 cups cabbage shredded
      • 1 large carrot shredded
      • 2 green onion chopped
      • 3 garlic cloves minced
      • ½ onion thinly sliced
      • 2 tbsp oil
      • 1 tbsp soy sauce
      • 1 tbsp oyster sauce
      • 1 tsp sesame oil
      • 1 tsp sugar
      • ½ tsp salt

      Instructions
       

      • Clean and pat the chicken breast dry. Slice the chicken into small diced/cubes size.
      • Heat the wok/pan to medium-high and add 2 tbsp oil.
      • Add chicken to the wok/pan. Cook for 5-6 minutes or until no longer pink.
      • Add soy sauce, oyster sauce, sesame oil, sugar, salt and mix.
      • Add the shredded carrots, onions and cook for 1-2 minutes.
      • Add garlic, shredded cabbage and mix. Cook for 5-6 minutes or until the cabbage is slightly welted.
      • Add chopped green onions and mix.
      • Turn off the heat and transfer the meat mixture to a strainer (this will help to remove excess liquid). Set aside for 15-20 minutes or until no longer cool to the touch (room temperature).
      • Defrost the egg roll wrapper. It usually takes about 1-2 hours at room temperature. Just before making the egg rolls, be sure to gently pull each individual wrapper apart and place them on a plate. This will help and save time when rolling.
      • Place the egg roll wrapper on a flat surface. Put a spoonful of the filling on the wrapper and roll. Be sure to roll it a bit loose. Don’t roll it too tight or they will bust during frying. Seal by dipping your finger in water and gently spreading it on the tri-angular tip of the wrapper. Watch the video for guidance on how to roll properly. 
      • Heat a large pot or wok to medium-high on 325-350°F / 162-176°C for 5 minutes before frying. Fry them in batches careful not to overcrowd as they may stick to each other. Cook for 5-7 minutes or until golden brown per batch. 

      Serve with sweet chili sauce, sweet & sour sauce or soy sauce.

        Video

        Keyword appetizer, best chicken egg roll recipe, chicken egg rolls, chicken spring rolls, easy chicken egg roll recipe, snacks
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        Sizzling Vietnamese Mini Crepes, Banh Khot

        Sizzling Vietnamese Mini Crepes (Banh Khot) infused with coconut milk. These are very similar to the full-size Crepes (Banh Xeo) and are made from the same type of batter with a similar crunch (if done correctly that is). These bite sized delights may be enjoyed as an appetizer or finger food when entertaining guests. Add an extra dimension to the experience with the ever-present Vietnamese style sweet and sour fish sauce.

        Ingredients
        1-14 oz package of banh khot
        1 Tbsp ground turmeric
        2 cups of water
        1 can coconut milk
        1 lb large shrimps (peeled and deveined)
        One bunch green onion, chopped
        Optional sides:
        Green lettuce, chives, and various other types of herbs (additional wrapping options)

        Dipping Sauce:
        ¼ cup boiling water
        ¼ cup granulated sugar
        ¼ cup fish sauce (may add more if you prefer)
        1 cup coconut soda
        ¼ cup limes (2)
        1-3 cloves garlic, minced
        2-3 Thai peppers, minced (optional)

        Instructions
        1. In a large mixing bowl, add the bag of banh khot flour, turmeric, water and coconut milk. 2. Mix until smooth with no lumps.
        3. Add chopped green onions and stir. Set aside for 20 minutes.
        4. Wash and clean shrimp. Set aside until ready to cook.
        5. Using a banh khot pan (see picture), add oil (good amount) to the pan and heat the pan until medium high.
        6. Add batter to each mold, approximately up to 2/3 full.
        7. Pick up the pan and gently maneuver the batter in a swirling motion to create the cup-like shape. Cover with a lid and cook for 3-4 minutes.
        8. Add raw shrimp and cook for another 1-2 minutes.
        9. The mini-crepes will be done when the begin to look crispy (see picture for reference).
        10. Repeat these steps using the remaining batter and shrimp.

        Dipping Sauce
        1. In a small bowl mix the boiling water and sugar, until the sugar is completely dissolved.
        2. Then, add the fish sauce, coconut soda and lime. Set mixture aside until ready to use.
        3. Just prior to serving, add the garlic and optional hot peppers and enjoy.