SERVES:
8 - 12
INGREDIENTS:
for the pickles:
2 cups peeled and 1/4-inch thick sliced carrots
1 small onion, peeled, quartered and thinly sliced
4 jalapeno peppers, halved lengthwise, deseeded and thinly sliced crosswise
2 cups white vinegar
1 Tbs salt
1 Tbs sugar
1 tsp dried oregano
1 bay leaf
8- 12 large eggs (or as many eggs as desired) hard boiled (see procedure)
mayonnaise as needed for mashing cooked egg yolks
mustard to taste for mashing cooked egg yolks
PROCEDURE:
To make the spicy pickled vegetables, peel and cut about 2 cups of carrots crosswise into 1/4-inch thick slices and thinly chop 1 small onion and also halve, deseed and thinly slice 4 jalapeno peppers crosswise.
Add the carrots to a large stainless steel pot and add 2 cups white vinegar, 1 Tbs salt, 1 Tbs sugar, 1 tsp dried oregano and 1 bay leaf and bring it up to a simmer.
Let the carrots gently simmer along until they're tender crisp and then add the onion and jalapeno pepper and turn the heat off.
Let that cool down quite a bit like that before transferring it to a large jar, or heavy duty plastic container, and then let it cool down completely in the fridge before putting a lid on top.
Once the pickles have cooled down and you're ready to make the deviled eggs, hard boil as many eggs as you like, in just enough water to cover, setting the timer for exactly 12 minutes just as the water comes to a simmer.
Then cool them down under cold running water, peel them, cut them in half lengthwise.....and then mash the yolks with a bit of mayonnaise and mustard.
At that point, divide the yolk mixture onto the egg whites and then drain and chop some of the pickled vegetables and top the eggs with that.
HINTS:
You can make the pickled vegetables a day or two, or even a week or two ahead of time and keep them in the fridge.
Use leftover pickles to top sandwiches for an added spicy crunch.
Start with less mayonnaise than you think you'll need for mashing egg yolks and add more as you need to.