Mustard Pickled Eggs—so much more than your average hard-boiled egg!
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Pickled eggs aren’t for everyone. But those who like them, like them A LOT. The best part is that there is more than one way to make pickled eggs and add flavor to normal hard-boiled eggs. Mustard pickled eggs are a great example of this because they add a little zest to an already-delicious taste. Lovers of hard-boiled eggs need to give this recipe a try.
While preparing these mustard pickled eggs was simple enough, mastering the recipe was anything but. It took plenty of trial and error to get the portions right. But after a lot of experimenting and more than a few tweaks, we believe this is the perfect recipe for mustard pickled eggs. We have no doubt that egg lovers—and even some non–egg lovers—will find them delicious.
That being said, if you’re not a huge fan of mustard, you can always try beet pickled deviled eggs instead. Also, who says you have to pickle your eggs at all? You can always make classic deviled eggs. And if you’re an egg lover who wants to expand your egg-cooking capabilities, try your hand at cooking eggs Benedict or cloud eggs for breakfast.
Are Mustard Pickled Eggs Healthy?
Eggs can be a regular part of a healthy diet because they contain protein and a host of nutrients; however, keep in mind that this recipe calls for both salt and sugar, so it may not be good for people who want to limit their intake of those ingredients. Also, the calorie count in mustard pickled eggs might be a little higher than you think. Therefore, these mustard pickled eggs are a snack that should be enjoyed in moderation.
The Waiting Game
Pickled eggs require patience, with most people who make pickled eggs saying they should be refrigerated for at least a week before consuming them. However, the longer they stay pickled, the better they’ll taste. So if you want to keep them in the fridge for several weeks, that’s okay. Just make sure you don’t forget to shake the jar every day so that the ingredients get moved around and redistributed.
INGREDIENTS
- 12 large eggs
- 1 quart water
- 1 cup granulated sugar
- 1 cup distilled white vinegar
- 1 tablespoon kosher salt
- 1/2 tablespoon ground turmeric
- 1/4 cup yellow mustard
- 1 tablespoon mustard seeds
- 6 whole cloves (optional)
- 1 sweet onion, very thinly sliced
INSTRUCTIONS
Boil
Prepare hard-boiled eggs and peel.
Simmer
Combine pickling ingredients and simmer.
Pickle
Layer eggs and onions in jar, cover with brine, and refrigerate.
Devour!
FAQs & Tips
Mustard pickled eggs should be prepared and kept refrigerated within the pickling liquid for at least a week before eating them.
The recipe calls for yellow mustard, but that’s not written in stone. Some people prefer Dijon mustard or honey mustard, each of which will change the taste of the end product, with Dijon adding a kick of spice and honey mustard giving your finished eggs a slight sweetness.
Serving Suggestions
Mustard pickled eggs alone make the perfect snack. They also do well as an appetizer, especially if there is a large gathering; however, you can also try adding them to a sandwich or wrap to add a sour or zesty flavor. Egg lovers may enjoy adding one to an egg-white wrap. You might also consider slipping a pickled egg into an avocado egg salad, which requires hard-boiled eggs anyway. Finally, pickled eggs are sometimes a good addition to grain bowls, like this healthy and delicious Buddha bowl.
Mustard Pickled Eggs
Ingredients
- 12 large eggs
- 1 quart water
- 1 cup granulated sugar
- 1 cup distilled white vinegar
- 1 tablespoon kosher salt
- 1/2 tablespoon ground turmeric
- 1/4 cup yellow mustard
- 1 tablespoon mustard seeds
- 6 whole cloves optional
- 1 sweet onion very thinly sliced
Instructions
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Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from heat, and set aside for 8-10 minutes. Drain, cool in ice water, and peel.
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In a large saucepan, combine water, sugar, vinegar, salt, turmeric, mustard, mustard seeds, and cloves if using. Bring to a boil over high heat, stirring until the sugar dissolves.
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Reduce heat to low and simmer the mixture for 5 minutes, then remove from heat.
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Layer the peeled eggs and sliced onions in a large glass jar or divide between smaller jars.
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Pour the warm pickling mixture over the eggs and onions, ensuring the eggs are completely submerged. Seal the jar with a tight-fitting lid.
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Refrigerate the pickled eggs for at least one week before consuming, gently shaking the jar daily to evenly distribute the flavors.
Nutrition
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