Fermented Pickled Egg Sandwich (Cool Hand Luke Sandwich)

My husband gets these weird ideas, some time they work out and some time they are quite gross. I have never heard of pickled eggs before, so I was quite skeptical at first when he wanted to make a fermented pickled egg. I thought our house was going to smell horrible, It didn’t and while pickled eggs are a little salty for my tastes, making an egg salad sandwich with them is quite fantastic. They add a little twang to this classic.

Now he suggested that I should make an inspired post for this and mention how “No man can eat 50 Eggs.” A line from a movie called cool hand luke. A movie I have also never seen but was told to include it because his dad would get a kick out of it. Well, here the reference. For all those who are like me and never seen it, I embedded a few links at the bottom of the page to the egg clips.

Ingredients

  • Pickled Egg
  • 2 Mason Jars 32oz

  • 12 Hardboiled eggs

  • 2 Can (15oz) sliced beets

  • 2 Sprigs of dill

  • 1/2 tsp sugar

  • 2 tbs salt

  • 1 serrano pepper

  • 1 tbs mustard seed

  • 1 cup water

  • Sandwhich
  • 1 Tbsp of Mayo

  • 2 Pickled Eggs

  • 1/2 Tbsp Mustard

  • 1 Slice of Provolone cheese

  • 2 Slices of Sourdough bread

Directions

  • Pickled Eggs
  • Add 6 hardboiled eggs to each mason jar.
  • Add the juice from one can of beets to each jar.
  • For dill, sugar, salt, serrano pepper, and mustard seed add half to each jar.
  • Now fill the remaining space of the jar with water.
  • Seal tightly with the mason lid, and shake well to ensure everything is incorporated.
  • Let sit for 3 days.
  • Sandwich
  • Roughly Chop the 2 eggs
  • In a bowl mix together chopped eggs, mayo and mustard
  • Toast the bread and assemble the sandwich. Enjoy!

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