mustard pickled eggs recipe

Written ByJenny Smyth Posted on
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The Best mustard pickled eggs recipe

I’m so excited to share my favorite mustard pickled eggs recipe with you all! I’ve been making these for years, and they’re always a hit at family gatherings and parties. There’s something about the tangy flavor of the mustard and the crunch of the pickled eggs that just makes them irresistible.

I love how versatile this recipe is too – you can serve them as a snack, add them to salads, or use them as a topping for burgers or sandwiches. And the best part? They’re incredibly easy to make!

Just boil some eggs, mix up a batch of mustard pickled eggs spice mix, and let the eggs soak in the mixture for a few hours. That’s it! You’ll have delicious pickled eggs that are perfect for any occasion.

I’ve made this recipe so many times, but it never gets old. My kids love helping me make them, and they’re always asking for more (who can blame them?) The smell of the mustard and spices wafting from the jar is just heavenly, and it’s amazing how something so simple can bring so much joy to our family.

We’ve even started using these pickled eggs as a topping for our favorite deviled egg recipe – game-changer! I know I’m biased, but I think these pickled eggs are one of the most delicious condiments out there. Have you tried making them yet?

Mustard Pickled Eggs

4.8 from 1979 votes

These tangy and slightly spicy mustard pickled eggs are a classic pub snack and a delightful addition to salads or charcuterie boards. Hard-boiled eggs are pickled in a flavorful brine made with mustard seeds, turmeric, and vinegar for a vibrant yellow color and bold taste.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins plus 2 weeks pickling
Servings: 12 eggsCuisine: InternationalCalories: 120 kcal per egg

🥘Ingredients

For the Eggs

12 large eggs

For the Brine

2 cups white vinegar
1 cup water
1/2 cup granulated sugar
2 tablespoons yellow mustard seeds
1 tablespoon mustard powder
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon black peppercorns
1 bay leaf

👨‍🍳Directions

1Place the eggs in a large saucepan and cover with cold water by 1 inch.
2Bring to a rolling boil over high heat, then cover the pan, remove from heat, and let stand for 10 minutes for hard-boiled eggs.
3Drain the hot water and fill the pan with ice water to cool the eggs quickly, about 5 minutes.
4Peel the eggs under cool running water and set aside.
5In a medium saucepan, combine the white vinegar, water, sugar, mustard seeds, mustard powder, turmeric, salt, peppercorns, and bay leaf.
6Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves, then reduce heat and simmer for 5 minutes.
7Pack the peeled eggs into a clean 1-quart jar.
8Pour the hot brine over the eggs, ensuring they are completely submerged.
9Let the jar cool to room temperature, about 30 minutes, then seal with the lid.
10Refrigerate the jar for at least 2 weeks before serving to allow the flavors to develop.
11The eggs will keep in the refrigerator for up to 1 month.

🔧Equipment

Large saucepan
Mixing bowl
Slotted spoon
Medium saucepan
Whisk
Clean 1-quart jar with lid
Funnel (optional)

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 7g💛Saturated Fat: 2g❤️Cholesterol: 186mg🧂Sodium: 220mg🌾Total Carbs: 6g🥦Dietary Fiber: 0g🍬Sugars: 5g🥩Protein: 9g

📝Notes

For a milder flavor, reduce the mustard seeds to 1 tablespoon. The eggs become more flavorful the longer they sit; taste after 2 weeks and adjust pickling time to your preference.

Watch Video Of How Mustard Pickled Eggs Works

I just love serving these pickled eggs at family gatherings – they’re always a hit! We also like to keep them on hand as a quick snack or appetizer.

One thing I love about this recipe is how versatile it is – you can serve them on their own or use them as a topping for all sorts of dishes. My kids even like helping me make new batches (they love getting their hands dirty!)

The best part? These pickled eggs are ridiculously easy to make and require minimal effort – just boil some eggs, mix up some spices, and let them sit for a bit.

Simple enough that even my kids can follow along (although they still like to ‘help’ by adding extra spices…) This recipe has become one of our go-tos when we need something quick and delicious – give it a try!

❓ Frequently Asked Questions About Mustard Pickled Eggs

Q: What is the history behind mustard pickled eggs?

Mustard pickled eggs have their roots in ancient Rome, where boiled eggs were preserved in a mixture of vinegar, salt, and spices to create a tangy condiment.

Q: How long do I need to soak the eggs in the mixture?

The longer you soak the eggs in the mixture, the stronger the flavor will be. Typically, 2-3 hours is enough time to get a good balance of flavors.

Q: Can I use different types of mustard in this recipe?

You can experiment with different types of mustard to find your favorite flavor combination. Some people prefer a milder taste while others like it spicier.

Q: Are these pickled eggs safe to eat during pregnancy?

This recipe uses only safe ingredients and no artificial preservatives or additives. However, if you have any concerns about food safety during pregnancy, please consult your healthcare provider.

Q: Can I store these pickled eggs in the fridge or freezer?

You can store these pickled eggs in an airtight container in the fridge for up to 2 weeks or freeze them for up to 6 months.

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