Our 3x Good Food Award winning pickled blueberries are featured in the fantastic go-to recipe by Chef Ryan Ross. If you've ever attended one of our summer field dinners with Chef Ryan Ross you know how amazing she is. If you aren't familiar with her, trust us, she's great and so is this twist on a classic deviled egg.

INGREDIENTS

6 eggs

2 tablespoons mayo

1 tablespoon Dijon mustard

1 tablespoon traditional cucumber pickle brine

1 teaspoon sugar

¼ teaspoon sea salt

Organic Pickled Heirloom Blueberries

DIRECTIONS

Place your eggs into a saucepan and cover with cold water. Bring to a boil for 3 minutes, cover pot, turn off heat and let eggs finish cooking for 20 minutes.

Peel eggs and cut eggs in half lengthwise and remove yolks. Set whites aside. Add yolks to a bowl and blend with mayonnaise, mustard, traditional pickle brine, sugar, and salt. Blend with a hand mixer (or by hand) until smooth and set aside.

Add ¼ cup of our pickled blueberries brine to two cups of water. Place your egg whites into the brine water and let steep overnight in the fridge (if you want them to be purple rather than blue, soak for 30-60 minutes). 

Fill each steeped egg half with yolk filling and top with pickled blueberries.