Mustard Pickled Eggs

Mustard Pickled Eggs

27
J. Murphy 0

"These pickled eggs are marinated in a cider vinegar that is spiced with mustard and turmeric powder. The longer they set, the better they get."

Ingredients 3 d 25 m {{adjustedServings}} servings 95 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 462 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Place the hard-cooked eggs into a 1 quart jar. In a saucepan, stir together the mustard, cornstarch, sugar, turmeric, and salt. Pour in just enough of the cider vinegar to make a paste, then gradually stir in the rest. Bring the mixture to a boil, stirring frequently. Pour into the jars with the eggs. Put the lid on the jar, and refrigerate for a few days before eating for best flavor.
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Footnotes

  • Hard-cooked eggs
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
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Reviews 27

  1. 33 Ratings

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julieann
5/14/2008

These are very good though for years friends and family have complained that pickled eggs are rubbery so I decided with these to let the mixture cool before adding to eggs. This time everyone was very happy as the eggs were much easier for them to eat. The recipe is great if you like mustard. Their was no change in favor from hot to cool either.

SIR ROB
12/29/2003

I made some of these earlier this week and just pulled out a couple last night. They were excellent! However, I think you have to be partial to vinegar and mustard to really appreciate them.. they are a little tart for some people:)

Ollie Martin
6/4/2006

I made these exact to the recipe, it was time i'd made pickled eggs. They looked slightly wierd, sat in a murky brown-yellow liquid. And when i removed the first one to try was amazed by how bright yellow they had turned. They tasted great and the contrast between the yellow surface, pure white albumen and yellow yolk is fantastic. Highly recommended to impress with a buffet or as a present