Mustard Pickled Eggs

5.0(8)

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.

by Mercy·published 2004-06-10

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Brunch

Servings

10 serving(s)

Total time

24h 10m

prep 10 min

Calories / serving

135 kcal

Ingredients (6)

serves

1/2 cup cider vinegarvinegar
3 tablespoons prepared mustard (yellow, spicy brown, horseradish, Dijon)
1/2 cup waterwater
2/3 cup sugar or 2/3 cup Splenda sugar substitutesugar
1 pinch saltsalt
10 hard-boiled eggs, peeledegg

Instructions (5 steps)

01Mix together the vinegar, mustard, water, sugar and salt in a saucepan and bring to a boil to dissolve the sugar.
02Put the eggs in a widemouthed jar (an old mayonnaise jar would be great).
03Pour the hot mixture over the eggs.
04Seal the jar.
05Store the eggs in the refrigerator for at least a day or two before sampling in order to let the flavors develop.

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Rich recipe — supports nutrition-aware planning.