Pickled Eggs from Beer Table

Pickled eggs are a classic pub snack, but these days you’ll be hard pressed to find them behind most bars.

Hard boiled eggs get steeped in vinegar, salt and spices for weeks, rendering them tart and pliant—the perfect snack to wash down a pint of beer. At Beer Table, on Seventh Avenue between 14th and 15th streets, the eggs get dusted with jalapeño powder for an extra kick.

“I felt like it was one of those obsolete things that we know no one’s ever really had and that you'd eat in a crusty old dive bar,” said Beer Table owner Justin Philips. “So, I wanted to make my own in a really fresh, beer-related way [with malt vinegar].”

Philips was nice enough to share the recipe with us.

“It's one of our staple snacks that people complain about us not having enough!” he said.

Pickled Eggs with Jalapeño Powder

By Justin and Tricia Philips

Ingredients:

1 dozen large eggs

6 cups malt vinegar or cider vinegar

4 tablespoons coarse salt

4 tablespoons sugar

2 tablespoons whole black peppercorns

4 bay leaves

Green jalapeño powder*

Gray sea salt or coarse sea salt

*Available online and at Union Market.

Directions:

Hard boil and peel all eggs.

Combine the vinegar, salt, sugar, peppercorns and bay leave in a saucepan. Bring to a boil over medium heat; pour the brine over the eggs. Allow the eggs to cool completely, then transfer eggs and brine to airtight container, cover and refrigerate for at least 10 days.

To serve, slice each egg in half and sprinkle with jalapeño powder and gray sea salt.