Reviewed: Nov. 27, 2009

Took these to Thanksgiving and of everything, this was the recipe most asked for!

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PHILLYJH

Cooking Level: Expert

Home Town: Red Oak, Iowa, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jul. 31, 2009

After reading the previous reviews, I decided to tweak the recipe before trying it for the first time. "Too vinegary" being a common complaint, I reduced the vinegar to 1 1/2 cups and increased the sugar to 1/4 cup....also added 3 halved fresh jalapeno peppers to the jars....AWESOME! They really need to sit for at least a week, before all the flavors start popping...

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Crunchman

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Reviewed: Jul. 5, 2009

far too vinegary, and I even halved the vinegar and added water. probably will try to find another recipe for next time.

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Melaknee

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Reviewed: May 11, 2009

I followed the recipe exactly and wound up w/ very mustardy/vinegary tasting eggs.

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JohnC

Home Town: Anaheim, California, USA

Living In: Mission Viejo, California, USA

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Reviewed: Mar. 29, 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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HUNEBE

Cooking Level: Intermediate

Living In: Mission, Texas, USA

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Reviewed: Sep. 12, 2008

GORGEOUS COLOR! My father never liked pickled eggs, but loves these! They have a nice tart taste, so some may want to add more sugar (my father loves them the way the recipe is).

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glittershoelady

Cooking Level: Expert

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Reviewed: 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.

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julieann

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Sep. 3, 2007

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

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PATTIMAC2000

Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

Living In: Vista, California, USA

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Reviewed: Jul. 31, 2007

Gorgeous color and flavor. For the life of me I don't know why many of the friends I teach with cringle when I bring in a jar of eggs to keep in the refrigerator for lunch.

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brian4usa

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Reviewed: Apr. 12, 2007

these are so good! just like the ones you can find at the bar! we also put those little yellow chiles from the jar in with the eggs. delicious!

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daynine

Cooking Level: Beginning

Home Town: Reston, Virginia, USA

Living In: Los Angeles, California, USA

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Reviewed: Jul. 21, 2006

I liked this one, add a little more mustard.

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Shellmarie Skinner

Cooking Level: Intermediate

Living In: Augusta, West Virginia, USA

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Reviewed: Jun. 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

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Ollie Martin

Cooking Level: Expert

Home Town: Derby, Derbyshire, England, U.K.

Living In: Hull, Yorkshire, England, U.K.

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Reviewed: Jan. 9, 2004

I tried these and did not like them, too vinegary, however I gave them to two people at work one LOVED them and the other didn't like them. Guess you have to love a strong vinegar flavor.

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WALLSLUG

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Reviewed: Aug. 28, 2003

I love pickled eggs, but these were disappointing

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PATTY22

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Reviewed: Mar. 19, 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).

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IMP70

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Reviewed: Mar. 9, 2002

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:)

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