Today’s lunch salad features Easter leftovers, especially the pickled eggs.

Salad Ingredients: romaine lettuce, spinach, yellow and orange bell peppers, edamame, sliced pickled eggs and pickled beets. The dressing is a tahini based Goddess Dressing from Trader Joe’s. In the glass: Pink Lemonade.

Here’s another way I enjoy pickled eggs after Easter…

Two pickled eggs with beets, a sweet pickle and matzoh.

I like using pickled eggs to add color to the Easter dinner table. Here they are with the salad course.

Pickled eggs add color to the salad dish.

This year we had a separate salad so the pickled eggs were served simply with a garnish of parsley.

The original recipe in the old cookbook is for Pickled Beets. When I was young, my mom added hard boiled eggs to the beet solution a couple days before Easter so they would be ready to serve on Easter.

Here is the original recipe from the Relishes and Garnishes section of The New Goodhousekeeping Cookbook, published in the 60’s.

Pickled Beets (Pickled Eggs)

1/2 teaspoon dry mustard
1 Tbsp sugar
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 clove garlic
6 Tbsp vinegar
1/4 cup water
2 cups drained cooked or canned beets, sliced

Combine mustard, sugar, salt, cloves, and garlic.
Slowly stir in vinegar and water. When smooth, pour over beets. [..layered with 6 to 10 peeled, hardboiled eggs at this point.]
Refrigerate until well chilled. Remove garlic. [I never remove the garlic. I slice or mince it and leave it in.]
Makes six servings

The eggs are best after four days in the solution. Once some eggs have been removed, you can add another batch of hard boiled eggs but the pickling won’t be as intense because the vinegar loses some of its tang.