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Appetizer for 12

Mustard Pickled Eggs

Hard-boiled eggs soak in a sweet, tangy mustard brine with turmeric, onion, and spices.

$0.34per serving $
51 minstart to table
12servings

AmericanVegetarianDairy-freeGluten-freeBudgetAppetizersSnacksBack to school

Ingredients

  • 12 large eggs
  • 1 quart water
  • 1 cup granulated sugar
  • 1 cup distilled white vinegar
  • 1 tbsp kosher salt
  • 1/2 tbsp ground turmeric
  • 1/4 cup yellow mustard
  • 1 tbsp mustard seeds
  • 6 whole cloves (optional)
  • 1 sweet onion

Steps

  1. Place the eggs in a large pot, cover them with water, and boil for 11 minutes.
  2. Cool the eggs in cold water for 10 minutes, then peel them.
  3. Slice the sweet onion and place it with the eggs in a heatproof container.
  4. Combine the water, sugar, vinegar, salt, turmeric, mustard, mustard seeds, and cloves in a saucepan.
  5. Boil the brine for 5 minutes, then pour it over the eggs and onion.
  6. Refrigerate the eggs for 15 minutes before serving.

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