You know me. No sweet tooth.
The Easter Bunny brought us eggs that are hard-cooked and peeled, and have been marinating in separate brines for a few days.
The yellow egg will taste like curry and jalapeños; the pink egg borrowed a lot of its character from Anita's ethereal pickled beets, although I ratcheted up the color by adding a couple of radish slices (it'll be interesting — I've never had a sweet pickled egg); the white egg is supposed to be green (and green olive flavored) but I couldn't get that to happen without a big intervention. Any ideas on how to get a natural green vegetable tint?
I'm going back out in the yard; I'd hate to think I'm missing a coffee-chile egg, or a cinnamon-tea egg.