Mustard Pickled Eggs

Mustard Pickled Eggs – Easy to Make and Delicious

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
  • 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
  1. Mix together the vinegar, mustard, water, sugar and salt in a saucepan and bring to a boil to dissolve the sugar.
  2. Put the eggs in a widemouthed jar (an old mayonnaise jar would be great). Pour the hot mixture over the eggs. Seal the jar.
  3. 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