Mustard Pickled Eggs

Mustard Pickled Eggs

27

"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

3 d 25 m servings 95 cals
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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

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.

Reviews

27
  1. 33 Ratings

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Most helpful positive review

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 wa...

Most helpful critical review

I love pickled eggs, but these were disappointing

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 wa...

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.. ...

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 bri...

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

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 s...

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,...

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. W...

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.

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!