BEET PICKLED EGGS + MUSTARD CAVIAR

Beet Pickled Eggs + Mustard Caviar || A delicious and simple snack recipe that is perfect for parties or every day meals! Serve pink eggs w/ fresh herbs, chopped vegetables, a nice slice of toast + mayo or yogurt. || creamandhoney.ca
Beet Pickled Eggs + Mustard Caviar || A delicious and simple snack recipe that is perfect for parties or every day meals! Serve pink eggs w/ fresh herbs, chopped vegetables, a nice slice of toast + mayo or yogurt. || creamandhoney.ca
Beet Pickled Eggs + Mustard Caviar || A delicious and simple snack recipe that is perfect for parties or every day meals! Serve pink eggs w/ fresh herbs, chopped vegetables, a nice slice of toast + mayo or yogurt. || creamandhoney.ca

Oh hiiii. My brain forgot it was Fall and decided we skip 4 months and move straight to Spring. I can't help what I'm inspired to do sometimes. These pink beet pickled eggs penetrated my brain and have now arrived into my reality. Into our reality.

 I am obsessed with these eggs. All eggs in fact but these had me particularly mesmerized; I fell in love with the colour, the smooth texture and took about one thousand photos just to realize they were all incredibly similar. I imagined English ladies at a garden party with crustless sandwiches, a string quartet playing in the background amongst outfits of white flowing linen. I've never attended such a party but I feel like I've seen so many on tv I was tricked into thinking they were commonplace. Maybe they are if you're a British duchess. But as a woman sharing a 500 ft² apartment, owns 3 pairs of Chuck Taylor's and wears a pizza onesie in the evenings, they are just a fantasy of lavender scones and witty political jokes. None of which I would understand but all of which I would exude my best sophisticated laugh. “Hah-hah-hah. Oh Gerald, that was positively hilarious! Such a cheeky little devil." When first invited to said garden party I would reply, “Indeed, one would be delighted to attend one's party dahling." because I'm a very posh lady in this alternate universe and I definitely have a real curtain in my bedroom window and not a fraying piece of cloth hung up by clothes pins. I would have the kettle on a constant boil with a good supply of proper English tea like Twinings. I would have comments about the weather ready at my disposable for social interactions and I would keep my bathroom unreasonably cold (we don't want guests getting too comfortable in there). This is the British way so to speak. 

It is said the pickled egg was established in Europe a few hundred years ago. At one time there was even a pub in London called The Pickled Egg located on a street called Pickled Egg Walk. Obviously. This pub snack was served from jars behind the bar alongside your ale and maybe some sausages or cold meats. Sometimes these were called free lunches and offered at no cost to customers as an incentive to drink at their bar. These were easy foods to preserve for the winter and provided sustenance so the customer could keep drinking. During my pickled egg research I learned that at least three people died via choking on pickled eggs in the last few years. Mostly on a dare or to win a few pounds, they stuffed too many in their mouths at once and were asphyxiated. I love the British because even their reports about death have a light heartedness. A news story recounts a wife as she's being driven to the pub by police after her husband's death, “It was pickled eggs wasn’t it? It’s just the sort of thing he would do.” So no more than two pickled eggs in the mouth at once, okay? 

You can indulge in a pickled egg at Toronto at dive bar, The Communist Daughter. They also serve other traditional bar snacks such as olives, a salami plate, and a beer cheese sandwich. They are all perfect with a pint, a good book or some company. If you are ever in town I recommend Mondays where they run a bring your own vinyl night. Try to arrive by eight to make sure you get a seat as it is a very small nook of a pub. After one side of an album is played, they take a vote from everyone in the bar– who wants to listen to the b-side and who wants the mystery album (the next vinyl in line). Majority wins. 

Beet Pickled Eggs + Mustard Caviar || A delicious and simple snack recipe that is perfect for parties or every day meals! Serve pink eggs w/ fresh herbs, chopped vegetables, a nice slice of toast + mayo or yogurt. || creamandhoney.ca
Beet Pickled Eggs + Mustard Caviar || A delicious and simple snack recipe that is perfect for parties or every day meals! Serve pink eggs w/ fresh herbs, chopped vegetables, a nice slice of toast + mayo or yogurt. || creamandhoney.ca
Beet Pickled Eggs + Mustard Caviar || A delicious and simple snack recipe that is perfect for parties or every day meals! Serve pink eggs w/ fresh herbs, chopped vegetables, a nice slice of toast + mayo or yogurt. || creamandhoney.ca
Beet Pickled Eggs + Mustard Caviar || A delicious and simple snack recipe that is perfect for parties or every day meals! Serve pink eggs w/ fresh herbs, chopped vegetables, a nice slice of toast + mayo or yogurt. || creamandhoney.ca

EGG AWARDS


Best Drinking Egg – Pickled

Most Nostalgic Egg – Soft Boiled with Buttered Toast Soldiers

Most Forgotten Egg – Boiled with a Dollop of Mayo

Breakfast, Lunch or Dinner Egg – Frittata 

Best Party Egg – Deviled aka Mimosa Eggs (as church functions named them to refrain from Satanic association).

Most Surprising Egg – Egg Yolk Ravioli. Originated at San Domenico restaurant in Imola, Italy. Click here to watch this mouthwatering dish as it's made at it's original location. I used to work for a chef who trained at San Domenico so he could make this dish perfectly. I can honestly say it's one of the most delicious things in the whole world.

Least Popular Egg – Raw

Cutest Egg – Egg-In-The-Hole

Classic French Egg – Omelette

Fanciest Egg – Arzark Egg aka Flor de Huevo. Secured in platic wrap and cooked in boiling water. Click here for tutorial.

Comfort Food Egg Scotch Egg

Hangover Egg – Eggs Benedict

Most Underrated Egg Marbleized Egg. Cook egg in frying pan, break yolk and swirl it around. You get a little bit of scrambled and a little bit of fried that is soft but not runny. Check out this video for a marbleized egg sandwich by Eggslut. 

Weirdest Egg Century Egg aka Pidan Egg. A preserved duck egg that uses a saline solution often with clay, ash, or rice hulls. After a few weeks or months of preservation the result is a gelatinous dark coloured egg that looks as though it's a century old. Not traditionally eaten on their own they are served with pickled ginger, or with congee (rice porridge). Click here for a video.

Scariest Egg – Balut Egg aka Duck Fetus Egg. It's real and it's terrifying. A nearly developed fetus is boiled up and eaten in the shell. A common street food in the Philippines and South East Asia. Click here to watch people eat one and describe the taste. 

These pink pickled eggs are delicious, beautiful and very easy to make. They are perfect to bring to a party or if you're having friends over because you can make them in advance. I love them as leftovers when I'm too lazy to make dinner. Put them on a plate with some vegetables, fresh chopped herbs, a good slice of toasted bread and some mayo or plain yogurt. The mustard caviar is not a must but feels elegant and gives a nice texture as they pop in your mouth.

Beet Pickled Eggs + Mustard Caviar || A delicious and simple snack recipe that is perfect for parties or every day meals! Serve pink eggs w/ fresh herbs, chopped vegetables, a nice slice of toast + mayo or yogurt. || creamandhoney.ca
Beet Pickled Eggs + Mustard Caviar || A delicious and simple snack recipe that is perfect for parties or every day meals! Serve pink eggs w/ fresh herbs, chopped vegetables, a nice slice of toast + mayo or yogurt. || creamandhoney.ca
Beet Pickled Eggs + Mustard Caviar || A delicious and simple snack recipe that is perfect for parties or every day meals! Serve pink eggs w/ fresh herbs, chopped vegetables, a nice slice of toast + mayo or yogurt. || creamandhoney.ca
Beet Pickled Eggs + Mustard Caviar || A delicious and simple snack recipe that is perfect for parties or every day meals! Serve pink eggs w/ fresh herbs, chopped vegetables, a nice slice of toast + mayo or yogurt. || creamandhoney.ca
Beet Pickled Eggs + Mustard Caviar || A delicious and simple snack recipe that is perfect for parties or every day meals! Serve pink eggs w/ fresh herbs, chopped vegetables, a nice slice of toast + mayo or yogurt. || creamandhoney.ca

My dream for this snack is that someone takes these to a garden party and reports back to me about how fancy it was and how many times they mentioned the weather. Let me know.

Happy Egg Dreams! xx


BEET PICKLED EGGS + MUSTARD CAVIAR

the magic

inspiration:                      bar snacks

the feels:                          soft, crunchy, acidic, slightly sweet

eat with:                          plain yogurt, mayo, hot sauce, fresh                                                  herbs, on a salad, on toast, w/ tuna                                                  salad, sliced crunchy vegetables –                                                    cucumber, radish, lettuce etc., beer!,                                                sausages, crackers and cheese. 

might like if you're into:       dive bars, old timey pubs/saloons, garden                                   parties, Chinese tea eggs, pink things,                                               preserves, smorgasbords, little tea                                                     sandwiches

the science

makes 6 eggs + 1/2 cup “caviar" + 1 pickled onion || time: 1 - 12 hours

ingredients:                                                  

  • 6 eggs
  • 1 jar of pickled beets 
  • 1 cup cider vinegar 
  • 1/3 cup coconut sugar (or honey)
  • 1 tsp kosher salt
  • 1/4 cup mustard seeds 
  • 6 tablespoons white wine vinegar (or rice wine vinegar)
  • 2 tablespoons honey
  • 3/4 tsp kosher salt
  • optional: one medium onion (to pickle with eggs)
  • optional: plain yogurt or mayo for serving
  • optional: chives to garnish

method:                                                                                                 

beet pickled eggs

  1. Hard boil your eggs and peel. (tip: salting your boiling water and peeling the eggs underwater helps the shells come off easier.)
  2. Strain beets overtop a bowl, let liquid drain and keep beets aside to eat later. 
  3. Mix beet liquid with cider vinegar, coconut sugar and 1 tsp salt until dissolved. Pour into large mason jar (or bowl) and completely submerge eggs. If not adding onion, skip step 4.
  4. Boil a kettle of water. Slice onion into 1/4 inch thick rings. Place into strainer in the sink and pour boiled water over top. Shake and drain. Add onion sliced on top of eggs in pickling liquid (these will keep the eggs completely submerged to ensure an even colour.
  5. Cover eggs and refrigerate for minimum of one hour or up to overnight if you have the time. The longer you leave them the pinker and more pickled they become. I like overnight best. 

mustard caviar

  1. In a small pan add mustard seeds, white wine vinegar, honey and 3/4 teaspoon salt. Bring to a boil over medium-high heat. Reduce to low and simmer for 45 - 60 minutes, stirring often. Add a tablespoon of water at a time when mixture gets too thick or sticky until mustard seeds are firm but pop in your mouth. 
  2. Let cool and refrigerate. 

Cut open lengthwise, top with little dollops of mustard caviar, pickled onion, chives, and yogurt or mayo if desired. 

Will last for up to a few weeks in pickling liquid but I suggest eating them within 5 days or they can become too acidic and rubbery. 

AVOCADO EGG SALAD TOSTADA + ESCABECHE (PICKLED VEGETABLES)

Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca

I went to Oaxaca, Mexico for two weeks. Since, I have been daydreaming of returning next winter to eat corn based snacks, wander amongst the bright coloured stone buildings and drink mezcal with strangers, (or friends –same thing in Mexico). We spent a week in Oaxaca City, two days in the mountains and a week on the coast in Puerto Escondido. It. Was. INCREDIBLE. I'm working on posts for Mexico so I won't go into too much detail. But I will  tell you about the day I saw some people vomit. You may be thinking, “Wow, what a great intro for a food post!". Yes. I only aim for the best here on my blog. I could write about something else like how delicious this meal is, but that seems cheap and repetitive sometimes. Because of course I wouldn't post something on here that tastes bad, so let's all assume I'm making good food for me and you. Also, this story  is much more interesting than listening to more food words like mouthfeel, paleo, or tasty. Don't even get me started on short form words or exact-same-length words like delish, yummers, or 'za. Only moms in the suburbs use these words because they heard them from a fellow suburban mom who only hangs out with her children, mom, and grandma (who is the most confused that we changed perfectly good words into slight variations that sound worse). I feel you g-ma. (The short form “g-ma" is okay because it sounds gangster and every granny is/was gangster in some way). Birthed nine children vaginally?! Gangster. Sipping on a bottle of sherry all day?! Gangster.  Saying whatever the f*$k you want all the time because you're 93 and don't give a sh*t?! Gangster. No no, this story has more adventure, mystery, and self reflection than food words. It also has vomit. You are welcome gentle human. (note: All badass grandma qualities are based on real life grannies I've known. Also, I love all my suburban mom friends! I was kidding. Kind of.)

We spent a night in the small town San Jose Del Pacifico in the Oaxacan mountains. Our next destination was Puerto Escondido and we were ready for the salty ocean breezes and beachside cocktails. The only way to get from this little town to the coast is by colectivo, large vans that operate all over Mexico. They are cheap and efficient and if you're lucky, they have tvs that play movies.

The van pulled up and the driver told us it would be 200 pesos each ($14 CAD) for the four hour ride to Puerto Escondido. Within a minute of being in the van we noticed a very robust smell. Like fresh sliced garlic mixed with overripe onions. “Wow. That. Is. Pungent." I whispered.  For some reason, I couldn't get used to the smell. It stung my nostrils on each breath. It became so intense that I dug out a long sleeve shirt from my bag and tied it around my nose and mouth. I imagined myself a bandito. The driver looked at me through the rearview mirror and made gestures like, “are you okay?". I gave him a thumbs up and he smiled. This long drive has over 200 turns, many of them 180°, while teetering on the brink of high cliffs. People began feeling sick and one guy asked them to pull over so he could throw up but instead they handed him a plastic bag without even slowing down. A woman started vomiting, sweat rolling down her face. People had told us this was a bad bus ride, but I assumed they were being dramatic or prone to motion sickness. I love fast bumpy rides so I figured we'd be just fine. Turns out, they were correct. I wouldn't wish the ride upon my worst enemy. Well maybe I would. But only because it's mostly harmless. 

Without being there, you can't fully comprehend the amount of severe turns. So here are a few Google map images of the ride itself with drawings on top from Paint (yes, it's still around) of my feelings/thoughts along the way. (more food photos + recipe at the end)

Yay!!!! On our way to ocean and margaritas!

Yay!!!! On our way to ocean and margaritas!

Weeeee!!! This is like a rollercoaster! 

Weeeee!!! This is like a rollercoaster! 

Oh okay, this IS a very winding road. I get it now. “Sorry for falling on you señor!"

Oh okay, this IS a very winding road. I get it now. “Sorry for falling on you señor!"

Two hours pass and vomit fest begins. 

Two hours pass and vomit fest begins. 

“Seriously though. Who brings stinky garlic and onions on this ride anyways?! I wish an permanent itchy butthole upon them."

“Seriously though. Who brings stinky garlic and onions on this ride anyways?! I wish an permanent itchy butthole upon them."

“Did we drive off a cliff and now I'm unknowingly in hell?!?! Will I forever be amongst vomit and the smell of alliums??!"

“Did we drive off a cliff and now I'm unknowingly in hell?!?! Will I forever be amongst vomit and the smell of alliums??!"

*Three hours have passed. Wonder if oxygen has always smelled like garlic and onions. Brain starts torturing me with thoughts of fish markets, dogs pooping, and that time I got food poisoning from Chinese food when I was 6. And then again when I was 12.*

*Three hours have passed. Wonder if oxygen has always smelled like garlic and onions. Brain starts torturing me with thoughts of fish markets, dogs pooping, and that time I got food poisoning from Chinese food when I was 6. And then again when I was 12.*

*Acceptance phase. Consider that maybe I entered an infinite time/bus loop and may never get out.*                     “I guess this is where I live now?" 

*Acceptance phase. Consider that maybe I entered an infinite time/bus loop and may never get out.*                     “I guess this is where I live now?" 

We finally make it onto straight road for the last hour and I consume three snacks.                                                   “YOU CALL THAT A BUS RIDE?!"

We finally make it onto straight road for the last hour and I consume three snacks.                                                   “YOU CALL THAT A BUS RIDE?!"

Avocados || Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocados || Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || A healthy and delicious meal with fresh ingredients inspired by Mexico. A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado || Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Corn Tostadas || Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca

At one point we stopped for a bathroom break and I realized who it was. An old man sitting by himself with a large bag in front of him filled with his aromatics. He wore sandals and his feet were so dirty and cracked they looked like actual stone. I immediately felt a pang of compassion and shame wash over me for being so angry. Oh god, was my white privilege showing? 

His bag smelled no less after, but the sharp corners of the mountains were behind us and people weren't vomiting anymore. I told myself stories of why he would be carrying a rotting bag of vegetables so I could have more understanding for him. Here are the viable options I decided on:

  1.  This bag of garlic and onions were his great-great grandfather's vegetables and passed down for generations. They bring good luck. But also turn your feet to stone. 
  2. There is a vampire hunting him so he must carry the most potent garlic everywhere he goes. 
  3. He has lost his sense of smell so he has no idea the torture he's putting everyone through. 
  4. He has a sick sense of humour and likes to rides colectivos carrying only the stinkiest items he can find. Last time he brought jars of cow farts and released them incrementally every 10 minutes. Before that, 2 dozen freshly peeled boiled eggs. The time before that it was a pillow peed on by ten cats. He's currently working on bottling an old-age-home smell of moth balls, bad perfume and undigested medicine breath. (Patent pending). 
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Mexican hot sauces: Tapatio + Cholula || Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca

 Tapatio or Cholula? Which one is your favourite?


AVOCADO EGG SALAD TOSTADA + ESCABECHE (PICKLED VEGETABLES)

the magic

inspiration:            my trip to Oaxaca + all the escabeche I ate

the feels:                soft, crunchy, creamy, sour, savoury, fresh  

eat with:                 mezcal, agua frescas, agua de jamaica,                                             horchata, sparkling water, margarita,                                               michelada

might like if you're into:     antojitos, avocado toast, street food,                                                 other pickled things, messy foods,                                                     meals that work for breakfast, lunch                                                 or dinner, lucha libre, curried egg                                                     salad on naan

the science

makes 6 tostadas || resting time: 2 hours (for escabeche, make in advance) prep + cook time: 20 minutes

ingredients:                                                                                                              

mexican escabeche (pickled vegetables)

  • 2 large radishes or 4 small, thinly sliced
  • 1 large carrot, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1/2 red onion, thinly sliced
  • 3/4 cup white vinegar
  • 1.5 cups water
  • 1 tablespoon honey
  • 1 tsp sea salt
  • 2 cloves garlic, peeled and kept whole
  • 1 tsp coriander seeds
  • 1 tsp peppercorns

guacamole egg salad tostadas

  • 6 tostadas (or tortillas to bake into tostadas)
  • 2 avocados, diced
  • 3 eggs
  • 2 limes (1 juiced + 1 cut up for topping tostadas if desired)
  • 2 tablespoons of finely chopped cilantro + extra for garnish
  • 1 clove garlic, crushed
  • 1 - 2 green onions, finely sliced
  • 1 - 2 teaspoons extra virgin olive oil, depending on preferred thickness
  • 1/4 teaspoon cumin
  • 1/8 - 1/4 teaspoon sea salt, depending on taste
  • 1/4 teaspoon black pepper                                                                                                                                                                                                                                                                                                                           Optional Toppings                                               
  • 1 cup cherry tomatoes, chopped
  • 1/2 cup cotija cheese (feta or goat works too)
  • salsa of your choice
  • hot sauce of your choice

method:

  1. Escabeche – Add sliced vegetables, garlic cloves, peppercorns and coriander seeds to one large jar/container or 2 smaller jars. Add water, vinegar, salt and honey to a medium pot and bring to a simmer. Mix with a spoon to ensure honey is completely dissolved. Pour into jar(s) over vegetables. Let cool for an hour. Seal and refrigerate, you can use them in one hour but it's better to make them a day or two before. Will keep for up to three weeks in the fridge.
  2. Begin making hard boiled eggs
  3. In a medium bowl add avocado, juice of 1 lime, cilantro, garlic, green onions, cumin, salt, pepper and olive oil. When eggs are ready, dice them up and add to avocado mixture. Mash/mix together with fork. 
  4. If making tostadas from tortillas – Preheat oven to 450°F. Place tortillas on baking sheet and brush both sides with oil. Sprinkle a little salt over top of them. Bake for 4 – 8 minutes or until golden on edges, check oven at 4 minute mark. 
  5. Layer avocado egg salad on to tostadas. Top with pickled vegetables, cherry tomatoes, cotija cheese, salsa, hot sauce, and extra cilantro + lime squeezes if desired.