beets were added to the recipe turning the eggs into a pinkish color. The beet adds a contrast in flavor creating both a sweet and sour taste. In the 1940s, pickled eggs became very popular, as they were advertised in newspapers as lollipops, and wives were encouraged to make them on a skewer as a creative appetizer. In November 1959, Hingham and Gibbsville students held a celebrated Veterans Day within their area. Larry Shaver dressed up as Mr. H.D Hyde, to honor him as the leader of Hingham’s egg industry while shipping over 10 rail carloads of pickled eggs at one time. Pickled eggs were popular around Easter as an added way to celebrate the season. Today, pretzels and chips are a more common snack for a restaurant and bars, but pickled eggs are still found in rural locations in the United States presented in a jar at some bars. Ways to serve pickled eggs The traditional method of eating pickled eggs is with salt and pepper. People will often add food coloring to the solution so that they are more festive and fun. They are also commonly eaten on avocado toast as well as in an egg salad. Pickled eggs can be served wherever hard-boiled eggs are served. For example, you could use them to make pickled deviled eggs as well as to grate them over asparagus or salads. See also References External links Pickled Eggs (National Center for Home Food Preservation) Tips To Make Hard Boiled Eggs (Complete Guide) Christmas Island cuisine Cuisine of the Midwestern United States Danish cuisine Egg dishes English cuisine German cuisine Pennsylvania Dutch cuisine Egg