After 48 hours of pickling, the eggs and I were finally ready for Tasting Table’s Pickled Egg Salad.
I pulled out the box grater and got to work shredding the eggs. I would have never thought to shred eggs, but it worked really well with the eggs’ new consistency (the pickling process makes the whites much firmer than normal). I poured the shredded eggs in a medium sized bowl and added 1/4 cup mayo (Vegenaise), 1/2 teaspoon dijon mustard, and 1/4 teaspoon cayenne pepper. I deviated from the recipe by halving the mayo and nixing the salt.
This egg salad was definitely a unique twist on a classic. Between pickling and shredding the eggs, they took on the flavor and consistency of cheese or a cheese spread, which completely confused my tastebuds. Did I like it? Yeah, I think I did! I ate three sandwiches over the course of a few days. Would I make it again? Probably not. I’d like to dabble in pickling a bit more, but I love a classic egg salad too much to go through the extra effort of a 48-hour pickling.