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April 03, 2015
Philly food blogger Lynn Plagman gives readers a blast from the past with these edible "Easter eggs."
"The color is beautiful, the flavor pronounced and they can be enjoyed as is, diced in potato salad, they're pretty as deviled eggs and make a great egg salad sandwich," she writes.
Fellow Philly food blogger Marisa McClellan, who blogs at Food In Jars and is a contributor for Serious Eats, also has a recipe for Pickled Red Beet Eggs, which, she adds, are a Pennsylvania Dutch delicacy.
Pickling firms the whites of the hard-boiled eggs and transforms them into something tangy and substantial, she says.