This Mustard Pickled Eggs recipe supposedly originated in Lancaster County, Pennsylvania. Wow are they ever addicting regardless of where they’re from!
They get better with age! After a week they are both perfect in texture (firm but not overly so) and taste.
I promise you I’ve been eating these things like they are going out of style! Just plain out of the jar or chopped up in a salad. I will be making them again!!
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Mustard Pickled Eggs
Prep Time
5 mins
Cook Time
10 mins
Marinating Time
1 d
Total Time
15 mins
These mustard pickled eggs are addictive.
Course:
Appetizer
Cuisine:
American
Keyword:
Mustard Pickled Eggs
Servings: 5
Ingredients
- 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
Instructions
-
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.
Enjoy these Mustard Pickled Eggs!
Up Next:
Spicy Pickled Eggs Recipe – General Store Quality
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Recipe based on one by Mercy
Photo by Mercy