Mustard Pickled Eggs
Get ready to elevate your snack game with these tangy and flavorful Mustard Pickled Eggs! Perfectly hard-boiled eggs are submerged in a bold pickling brine infused with yellow mustard, earthy turmeric, and aromatic garlic, creating a vibrant yellow hue and irresistible zesty taste. The addition of mustard seeds, bay leaves, and cracked black pepper introduces complex layers of spice, while granulated sugar balances the acidity from white vinegar. After refrigerating for a few days, these eggs transform into a savory treat that's perfect for charcuterie boards, sandwiches, or a protein-packed snack straight from the jar. Easy to prepare and bursting with bold flavors, this recipe is a must-try for anyone looking to explore creative pickling techniques.
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Recipe Information
Ingredients
- 12 pieces Large eggs
- 2 cups White vinegar
- 1 cup Water
- 3 tablespoons Yellow mustard
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 1 teaspoon Turmeric powder
- 2 teaspoons Mustard seeds
- 3 pieces Garlic cloves, smashed
- 2 pieces Bay leaves
- 1 teaspoon Cracked black pepper
Instructions
Place eggs in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce heat to a gentle simmer. Cook for 10 minutes to hard boil the eggs.
Drain and transfer the eggs to an ice bath. Let cool completely, about 10-15 minutes.
Peel the eggs, ensuring the shells are removed entirely, and set them aside.
In a medium saucepan, combine white vinegar, water, yellow mustard, granulated sugar, salt, turmeric powder, mustard seeds, smashed garlic cloves, bay leaves, and cracked black pepper. Bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar and salt.
Remove the saucepan from heat and let the pickling liquid cool to room temperature, about 30 minutes.
In a large, clean glass jar or airtight container, layer the peeled eggs. Pour the cooled pickling liquid over the eggs, ensuring they are fully submerged.
Seal the container tightly and refrigerate for at least 3 days to allow the flavors to develop. For the best taste, wait 1 to 2 weeks before consuming.
Serve chilled. Mustard pickled eggs can be stored in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
1111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 3717 mg | 162% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 26.6 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 467 mg | 36% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1471 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
