Mustard Pickled Eggs Recipes

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MUSTARD PICKLED EGGS



Mustard Pickled Eggs image

I found this recipe on another site and it supposedly originated in Lancaster County, Pennsylvania. I decreased the water by half because I ended up with far too much liquid for the jar and had to dump some out. Next time I may omit the water altogether.

Provided by Mercy

Categories     Brunch

Time P1DT10m

Yield 10 serving(s)

Number Of Ingredients 6

1/2 cup cider vinegar
3 tablespoons prepared mustard (yellow, spicy brown, horseradish, Dijon)
1/2 cup water
2/3 cup sugar or 2/3 cup Splenda sugar substitute
1 pinch salt
10 hard-boiled eggs, peeled

Steps:

  • Mix together the vinegar, mustard, water, sugar and salt in a saucepan and bring to a boil to dissolve the sugar.
  • Put the eggs in a widemouthed jar (an old mayonnaise jar would be great).
  • Pour the hot mixture over the eggs.
  • Seal the jar.
  • Store the eggs in the refrigerator for at least a day or two before sampling in order to let the flavors develop.

EASY MUSTARD PICKLED EGGS



Easy Mustard Pickled Eggs image

If you dig pickled eggs, give these a try. The food coloring is optional..... it just gives a more dramatic deep yellow color. Cook time is chilling time.

Provided by Parsley

Categories     Lunch/Snacks

Time P2DT20m

Yield 8 serving(s)

Number Of Ingredients 8

8 hard-boiled eggs, peeled and cooled
1 1/2 cups cider vinegar
1 cup white sugar
1 tablespoon fresh minced onion
2 tablespoons mustard powder
2 teaspoons garlic powder
1/2 teaspoon salt
2 -3 drops yellow food coloring (optional)

Steps:

  • Place the peeled eggs in a non-metal bowl or jar.
  • In a saucepan over medium heat, mix together cider vinegar, sugar, onion, mustard powder, garlic powder, salt and food coloring (if using it). Bring just to a simmer.
  • Pour over the eggs and allow to cool.
  • Cover and chill for at least 48 hours to allow flavor to develop.

Nutrition Facts : Calories 199.6, Fat 6.1, SaturatedFat 1.7, Cholesterol 212, Sodium 209.9, Carbohydrate 27.6, Fiber 0.5, Sugar 26.1, Protein 7.1

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