“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.” - by J. Murphy
Ingredients
Adjust Servings
Original recipe yields 6 pickled eggs
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 95 cal
- 5%
- Fat
- 5.1 g
- 8%
- Carbs
- 2.6 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (26)
Rate This Recipe
"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..." See more 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
"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 a..." See morere a little tart for some people:)"
Ollie Martin
"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 ye..." See morellow 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"
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