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.