A Unique Easter Twist: Pickled Quail Eggs

Easter eggs are fun to color and hide, but I've always hated the idea of wasting food. Sure, you could eat them afterwards, but given that they're green-ring-around-the-yolk hardboiled, they don't taste very good, and do you really want to be eating eggs that have been sitting out in the sun for hours?

These pickled quail eggs take on an ultra-vibrant color by pickling them with ingredients like beets and curry powder. Best of all, each ingredient adds its own unique flavor to the eggs, making each bite different than the last. They make for great cocktail canapes, or you can slice them in half and use them as a topping for a salad.

For additional flavor variations, you can add ingredients like ramps, bell peppers, or onions, and I think I've only scratched the surface in terms of natural colors that can be used for these eggs.

So this year for Easter, why not fill plastic eggs with goodies that kids will actually enjoy, and have fun coloring these pickled eggs that actually taste good.