Food & Drink

Jammy Mignonette Marinated Eggs

Southern pickled eggs get a lively upgrade for your Easter spread

Photo: Lauren McDuffie

Whether colorfully dyed or deviled, eggs get their chance to shine on Easter. Lauren McDuffie, the Charleston, South Carolina–based creator of the popular recipe website My Kitchen Little and the culinary memoir blog Harvest and Honey, gives you the best of both worlds in her newest cookbook, Southern Lights: Easier, Lighter, and Better-For-You Recipes from the South, with Jammy Mignonette Marinated Eggs. “These are a bit like those Southern-style pickled eggs you see in delis and country stores, the white orbs suspended in vinegary pink liquid,” she writes, but black pepper and shallots (“a heady nod to the oyster’s best friend, mignonette”), plus an oomph of garlic and olive oil, elevate the dish. Top the fuchsia-tinted eggs with aromatic smoked almonds and flaky sea salt and you’ve got both beauty and taste on your side. “They’re great to take to gatherings, as they travel well, and can be served chilled or at room temp,” McDuffie adds.

Southern Lights: Easier, Lighter, and Better-For-You Recipes from the South will be available on June 6. Pre-order your copy here

Stay in Touch with G&G
Get The Skillet, our weekly food and drink newsletter.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.


  • Jammy Mignonette Marinated Eggs

    • 8 large eggs

    • 1 cup distilled white vinegar or red wine vinegar

    • ¼ cup olive oil

    • 1 tsp. salt

    • ½ tsp. freshly ground black pepper

    • 1 garlic clove, minced or grated

    • 2 shallots, minced

    • Juice from 1 (14.5-oz.) can beets (save the beets for a salad or for snacking)

    • Finely chopped smoked almonds, for serving

    • Flaky sea salt, for serving (optional)


  1. Fill a large pot three-fourths full of water and bring to a boil over high heat. When it’s boiling, very carefully add the eggs.

  2. Boil for exactly 6 minutes and transfer to a bowl of ice water. When cool enough to handle, peel the eggs.

  3. Meanwhile, in a large bowl, whisk together the vinegar, oil, salt, pepper, garlic, shallots, and beet juice. Put the peeled eggs in this pickling mixture and let them marinate for at least 1 hour before slicing in half lengthwise.

  4. To serve, arrange the sliced eggs on a plate or platter and spoon a little of the pickling liquid all over them. Sprinkle some chopped smoked almonds on top and, if they need it, just a pinch of flaky sea salt.

  5. These eggs will keep, covered, unsliced, and in the marinade in the fridge for up to 2 weeks. The marinade will keep for future uses as well, for up to several weeks. It makes a great dressing or sauce for vegetables of all shapes and sizes.

Excerpted from Southern Lights: Easier, Lighter, and Better-For-You Recipes from the South by Lauren McDuffie, published by Gibbs Smith. Copyright © 2023.