Mustard Pickled Eggs Recipe
Prep Time: 10 minutes
Cook Time: 24 hours
Total Time: 24 hours 10 minutes
Yield: 10 servings
Category: Brunch
Cuisine: American
Keywords: Easy, Inexpensive
Description:
These Mustard Pickled Eggs are an easy, inexpensive way to elevate your snack game. Originating in Lancaster County, Pennsylvania, this recipe combines the tang of cider vinegar, the zest of prepared mustard, and a touch of sweetness for a delightful pickled treat. The result is a tangy, mustard-infused egg that’s perfect as an appetizer or an accompaniment to your brunch spread. This recipe has been simplified and adapted for the modern kitchen, making it easier than ever to enjoy these flavorful eggs at home.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cider Vinegar | 1/2 cup |
| Prepared Mustard | 3 tablespoons |
| Water | 1/2 cup |
| Sugar | 2/3 cup |
| Splenda Sugar Substitute | 1 tablespoon |
| Salt | 10 grams |
| Hard-Boiled Eggs | 10 eggs |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 134.7 kcal |
| Total Fat | 5.5 g |
| Saturated Fat | 1.6 g |
| Cholesterol | 186.5 mg |
| Sodium | 129.7 mg |
| Carbohydrates | 14.2 g |
| Fiber | 0.1 g |
| Sugar | 14 g |
| Protein | 6.5 g |
Instructions:
-
Prepare the Pickling Liquid
In a saucepan, combine the cider vinegar, prepared mustard, water, sugar, Splenda sugar substitute, and salt. Bring the mixture to a gentle boil over medium heat, stirring occasionally to ensure the sugar and salt dissolve completely. -
Prepare the Eggs
Place the hard-boiled eggs into a widemouthed jar—an old mayonnaise jar works perfectly for this. Be sure the eggs fit snugly, but there should be enough room for the liquid to surround them completely. -
Add the Pickling Liquid
Once the pickling liquid has reached a boil and the sugar has dissolved, carefully pour the hot mixture over the eggs in the jar. Ensure that the eggs are fully submerged in the liquid. If necessary, you can adjust the amount of liquid or add a little more water, but be cautious not to overfill. -
Seal and Refrigerate
Seal the jar tightly with a lid and place it in the refrigerator. Let the eggs sit for at least 24 hours—though they’ll taste best after a couple of days as the flavors continue to develop and marinate into the eggs. The longer they sit, the more intense the mustard flavor will become. -
Serve and Enjoy
Once the pickling process is complete, enjoy these mustard pickled eggs straight from the jar. They’re perfect as a savory snack or a delightful addition to your brunch spread. For best results, allow the eggs to sit in the pickling liquid for up to a week, as the flavors will continue to deepen.
Tips & Variations:
- If you prefer a less tangy flavor, you can reduce the amount of cider vinegar or replace it with a milder vinegar, like white wine vinegar.
- For a spicier kick, add a dash of hot sauce or a few slices of jalapeños to the pickling liquid.
- These pickled eggs can be kept in the refrigerator for up to two weeks, making them a great make-ahead option for busy brunches or picnics.
Enjoy your mustard pickled eggs as a delicious, tangy treat that adds flavor and character to any meal!
