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READY IN 3+ days

Mustard Pickled Eggs

Read Reviews (26)

"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." — J. Murphy

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Original recipe makes 6 pickled eggs Change Servings

6 hard-cooked eggs
1/2 teaspoon mustard powder
1 1/2 teaspoons cornstarch
1 teaspoon white sugar

1/2 teaspoon ground turmeric
1 teaspoon salt
2 cups apple cider vinegar

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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.

Kitchen-Friendly View

PREP 5 mins
COOK 20 mins
READY IN 3 days 25 mins

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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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.

—julieann

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Most Helpful Critical Review

Sep 26, 2003

I love pickled eggs, but these were disappointing

—PATTY22

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31 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:)

—SIR ROB

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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

—Ollie Martin

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Sep 03, 2007

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

—PATTIMAC2000

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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).

—IMP70

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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!

—HUNEBE

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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.

—CockeyeBBQ

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Nutrition

Calories
95 kcal
5%

Carbohydrates
2.6 g
< 1%

Cholesterol
212 mg
70%

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.

Nutritional Information

Mustard Pickled Eggs

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 95
Calories from Fat: 46

% Daily Value *
Total Fat 5.1g 8 %
** Saturated Fat 1.6g 8 %
** Cholesterol 212mg 70 %
Sodium 462mg 18 %
** Potassium 130mg 4 %
Total Carbohydrates 2.6g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 6.4g 13 %
** Sugars 1.4g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 4 %
Iron 12 %
** Thiamin 3 %
** Niacin 11 %
** Vitamin B6 5 %
** Magnesium 4 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.