Mustard pickled eggs

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Are you looking for a unique and flavorful way to enjoy your eggs? Then look no further than mustard pickled eggs. This tangy and nutritious snack is easy to make and perfect for any occasion. In this article, we will explore the history, benefits, preparation, serving suggestions, variations, tips and tricks, health benefits, and frequently asked questions about mustard pickled eggs.


Eggs (as many as desired)
Onion, medium-sized and sliced
Water (enough to cover eggs)
White vinegar (1/4 cup for every 4 cups of water)
Sugar (1/4 cup for every 4 cups of water)
Kosher salt (1/2 teaspoon for every 4 cups of water)
Mustard seeds (1 teaspoon per cup of water)
Yellow mustard or mustard powder (1/2 tablespoon per cup of water)
Turmeric (1/4 teaspoon per cup of water)
Optional variations:

Spicy mustard or additional mustard seeds, to taste


Hard boil the eggs, then peel them and set them aside.
In a large pot, bring the water, vinegar, sugar, salt, and mustard seeds to a boil.
Add the sliced onion, yellow mustard or powder, turmeric, and any additional mustard or seeds as desired.
Reduce heat and let the mixture simmer for 5 minutes.
Allow the mixture to cool to room temperature.
Place the peeled eggs and onions in a large container, such as a glass jar or plastic container with a tight-fitting lid.
Pour the cooled mixture over the eggs and onions, making sure they are fully submerged.
Cover the container tightly and place in the refrigerator for 10-14 days.
Shake or stir the container daily to ensure even marination.

Note: This recipe can easily be doubled or tripled depending on the desired amount of eggs. Additionally, variations in the type and amount of mustard can be made to suit personal taste preferences.



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