Mustard Pickled Eggs

Mustard Pickled Eggs

27

"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

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  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.

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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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 wa...

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.. ...

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 bri...