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Herbes de Provence Pickled Eggs

Herbes de Provence Pickled Eggs

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Believe it or not, at one point eggs were just as seasonal as tomatoes. The freezing temperatures and shortened days slowed down egg production to a trickle if at all. These days we can get eggs year-round, but keeping old flavours and preservation techniques is important.

Using our own eggs, we've added some herbes de provence, salt, pepper and garlic. They are great with cocktails, beer, sharp cheeses, or add them as a salad garnish, as deviled eggs, or anywhere a hard boiled egg is called for.

6 eggs per 500 ml jar