• July 7th, 2017
• 1 Comment

Who doesn’t like a plate full of these at a picnic or with lunch? The green tomato brine makes the eggs so much more than themselves—it’s what deviled eggs have been missing all along.

makes 24 halves

12 large eggs
3 tablespoon extra virgin olive oil
1 tablespoon mayonnaise
1 tablespoon dijon mustard
3 tablespoon brine from Southport Grocery Pickled Green Tomatoes
drizzle of olive oil
red chili flakes
chives, thinly sliced
¼ cup Southport Grocery Pickled Green Tomatoes, diced small

Place eggs in a medium saucepan with enough cold water to cover, and set stovetop to high heat. Reach a boil, then reduce heat and cover—simmer for 15 minutes, drain. Move cooked eggs to an ice bath for easier peeling. Peel off shells and slice in-half, lengthwise. Separate yolks from whites.

Place yolks, olive oil, mayo, mustard, and brine from Southport Grocery Pickled Green Tomatoes in food processor, blend until smooth—salt and pepper to taste. Spoon mixture to a pastry bag with a plain tip or a plastic bag with a corner cut off. Pipe mixture into egg white halves.

Drizzle with olive oil, and top eggs with Southport Grocery Pickled Green Tomatoes, chili flakes and chives.

Other ideas for Pickled Green Tomatoes:

Add them to your BLTs and burgers.

Chop into small pieces and mix into a tuna salad.

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