Pickled Eggs

Ingredients:

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Serves 3 - 603 cal per serving
Prep-time: 10 min. - Total-time: 120 min.

Pickled Eggs need to marinated for at least 2 days in the herb-flavored liquid before serving them. During this time the special flavor and taste of the eggs develops. Hardboil the eggs and let cool in cold water. Meanwhile put 3/4 liter / 3 cups water in a pot. Add chili pepper, peppercorns, juniper berries, bay leaves and salt and bring to a rolling boil. Let the liquid cool down.Sterilize a large jar with twist off cap. Slightly crack the egg shell of each egg by rolling the egg with less pressure on a working surface. Put the eggs in the jar and add the mustard seeds. Fill in the liquid. Screw up the lid and let marinate for at least 2 days. You can keep pickled eggs for up to 5 days. Peel the eggs and cut in half. Carefully remove the egg yolks and fill the egg with what ever is desired, like Worcestershire sauce, Tabasco, pepper and mustard. Add a little vinegar and oil and put the egg yolk - up side down - back on the pickled egg. Eat the half egg with one bite. If desired fill with ketchup, tomato paste, chutney or soy sauce.