Mustard Pickled Eggs Recipes

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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

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.

SUNNY'S EASY MUSTARD PICKLED VEGGIES



Sunny's Easy Mustard Pickled Veggies image

Provided by Sunny Anderson

Categories     side-dish

Time 2h25m

Yield 2 cups

Number Of Ingredients 12

1 pound cucumbers (about 2 medium)
1 large white onion
1 ear corn, sliced into 1/2-inch-thick rounds
1 green or red jalapeno, cut into spears
8 to 10 sprigs fresh thyme
1 cup apple cider vinegar
1/2 cup honey
1/4 cup sugar, or more as needed
4 tablespoons grained Dijon mustard
1 teaspoon whole black peppercorns
8 cloves garlic, ends trimmed
Kosher salt

Steps:

  • Prepare the veggies. Peel the cucumbers and slice into 3/4-inch coins or slice lengthwise into spears. Peel and thinly slice half of the onion, then finely chop the other half. Place the cucumbers, corn, jalapeno, onion and thyme in a heat-safe jar or sealable container.
  • Prepare the liquid. Heat the vinegar, honey, sugar, mustard, peppercorns, garlic, a nice pinch of salt and 1 cup water in a small pot on medium heat, stirring until the sugar and salt dissolve. Taste and adjust with more sugar or salt if needed. Bring to a simmer, then remove from the heat. Pour the hot liquid over the prepared veggies and stir. Cover and refrigerate until fully chilled. Serve chilled or room temperature.

MUSTARD PICKLED EGGS



Mustard Pickled Eggs image

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.

Provided by J. Murphy

Categories     Appetizers and Snacks     Pickled Egg Recipes

Time P3DT25m

Yield 6

Number Of Ingredients 7

6 hard-cooked eggs
½ teaspoon mustard powder
1 ½ teaspoons cornstarch
1 teaspoon white sugar
½ teaspoon ground turmeric
1 teaspoon salt
2 cups apple cider vinegar

Steps:

  • 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.

Nutrition Facts : Calories 95.5 calories, Carbohydrate 2.6 g, Cholesterol 186 mg, Fat 5.1 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 461.7 mg, Sugar 1.4 g

GERMAN-STYLE PICKLED EGGS



German-Style Pickled Eggs image

I make them these deviled eggs and refrigerate them in a glass gallon jar for my husband to sell at his tavern. The customers love them! I found the recipe in an old cookbook years ago. -Marjorie Hennig, Green Valley, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 12 servings.

Number Of Ingredients 10

2 cups cider vinegar
1 cup sugar
1/2 cup water
2 tablespoons prepared mustard
1 tablespoon salt
1 tablespoon celery seed
1 tablespoon mustard seed
6 whole cloves
2 medium onions, thinly sliced
12 hard-boiled large eggs, peeled

Steps:

  • In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Cool completely. Place onions and eggs in a large jar; add enough vinegar mixture to completely cover. Cover and refrigerate at least 8 hours or overnight. Use a clean spoon each time you remove eggs for serving. Refrigerate up to 1 week.

Nutrition Facts : Calories 166 calories, Fat 6g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 682mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.

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