Mustard Pickled Eggs Recipe -
Mustard Pickled Eggs Recipe
  • READY IN 3+ days

Mustard Pickled Eggs

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 pickled eggs Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    3 days 25 mins


  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.
Kitchen-Friendly View


  • 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.

Reviews More Reviews

Most Helpful Positive Review
May 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.

Most Helpful Critical Review
Sep 26, 2003

I love pickled eggs, but these were disappointing


33 Ratings

Dec 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:)

Jun 04, 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

Sep 03, 2007

We followed the recipe with the exception of using white vinegar instead of cider vinegar. they were excellent!

Jul 30, 2003

I made these yesterday and had to try one today. I've never had pickled eggs before; these taste great and look terrific. I increased the sugar to 1/4 cup and only used 1 cup vinegar (I used small eggs).

Dec 15, 2010

Thought this one was going to be bland, but after pickling for about 4 days they were egg-cellent. I will up the sugar a bit for my next batch. I found that 10 large eggs fit into a quart jar, and the brine was enough for two quart jars.

Mar 30, 2009

I love the ones I used to be able to buy locally in PA, I have been looking for this recipe and was not disappointed! I made the recipe as is and after tasting, added more sugar and mustard. With the right balance of ingredients these taste like egg salad to me. Thanks!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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