Reviewed: Apr. 3, 2012

Not the best out there for mustard eggs - too much vinegar, not enough mustard and the cornstarch is a waste.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Reviewed: Mar. 3, 2012

I love pickled eggs and have many different recipes of them! I rank this among the very best! Great taste, really hits the spot. Friends love them too! As others recommended I cooled the liquid before adding the eggs. Since I'm on a low Sodium diet I didn't use any salt. They were fantastic! I'll be making these a lot in the feature! Thanks for a great recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Kitchen Rookie

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Reviewed: Aug. 14, 2011

I let these sit about 2 weeks before sampling - the tangy picked flavor got all the way through to the yolks. They have a nice balance of vinegar and mustard flavors, with a touch of sweet to mellow it out. I think I'll try adding some garlic next time. I crowded my eggs in a jar that's a little too small, so my eggs have white spots. They are still delicious, though!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Riddy

Reviewed: May 4, 2011

These are beautiful when taken out of the jar-so bright yellow-I wish I could get our Easter Eggs that color! The are strong-but if people like mustard and pickled foods, they'll LOVE them. If not a fan of either, just look at them and enjoy!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Lolli

Reviewed: Jan. 31, 2011

Did this with 58 eggs. I cooled the mixture a bit as to keep the eggs from getting rubbery. I also added a bit of minced garlic to give it a extra little kick. Turned out exellent.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

silver520

Reviewed: Dec. 14, 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.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

CockeyeBBQ

Cooking Level: Professional

Home Town: Newton Falls, Ohio, USA

Living In: Warren, Ohio, USA

Reviewed: Dec. 4, 2010

I did not like these...neither did my husband

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mrs. Weston

Cooking Level: Intermediate

Home Town: Handewitt, Schleswig-Holstein, Germany

Living In: 100 Mile House, British Columbia, Canada

Reviewed: Nov. 1, 2010

My husband has tried many different pickled eggs but these are his favorite! They are a little sweeter than most.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Sarah_MT

Reviewed: Apr. 18, 2010

If you like vinegar and mustard, these are to die for, if you don't, then I'm not sure why you would make this recipe. I love both, so this is it..heaven in a jar.

Was this review helpful? [ YES ]
9 users found this review helpful