The holidays are the ideal time to serve these sweet and delicious yams covered in rich syrup. If desired, add a little cinnamon on top!
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 3 days |
| Total Time: | 3 days 25 mins |
| Servings: | 6 |
| Yield: | 6 pickled eggs |
Ingredients
- 6 hard-cooked eggs
- ½ teaspoon mustard powder
- 1 ½ teaspoons cornstarch
- 1 teaspoon white sugar
- ½ teaspoon ground turmeric
- 1 teaspoon salt
- 2 cups apple cider vinegar
Instructions
- Place the hard-cooked eggs into a 1 quart jar. In a saucepan, stir together the mustard, cornstarch, sugar, turmeric, and salt. Pour in just enough of the cider vinegar to make a paste, then gradually stir in the rest. Bring the mixture to a boil, stirring frequently. Pour into the jars with the eggs. Put the lid on the jar, and refrigerate for a few days before eating for best flavor.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Nutrition Facts
| Calories | 96 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 186 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 462 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Tart. Bad flavor.
Followed the this and found that the recipe would probably benefit from diluting with water 50/50. Also, the cornstarch made this murky sludge that i had to shake or it settled, i’m going to skip it next time.
I love these pickled eggs! For a variation to it simply try adding sliced onion when you put the eggs in the mix. You get some of the flavor of the onions in the eggs but the pickled onions are good too. I don’t understand the comments on “too vinegary” that’s what happens when you put eggs in vinegar! I guess living and growing up in Pa. Dutch Country this is what is what you expect. I recommend this recipe.
sounds good,have not made this yet, what is the purpose of the cornstarch ?
Not the best out there for mustard eggs – too much vinegar, not enough mustard and the cornstarch is a waste.
I love pickled eggs and have many different recipes of them! I rank this among the very best! Great taste, really hits the spot. Friends love them too! As others recommended I cooled the liquid before adding the eggs. Since I’m on a low Sodium diet I didn’t use any salt. They were fantastic! I’ll be making these a lot in the feature! Thanks for a great recipe!
I let these sit about 2 weeks before sampling – the tangy picked flavor got all the way through to the yolks. They have a nice balance of vinegar and mustard flavors, with a touch of sweet to mellow it out. I think I’ll try adding some garlic next time. I crowded my eggs in a jar that’s a little too small, so my eggs have white spots. They are still delicious, though!
These are beautiful when taken out of the jar-so bright yellow-I wish I could get our Easter Eggs that color! The are strong-but if people like mustard and pickled foods, they’ll LOVE them. If not a fan of either, just look at them and enjoy!
Did this with 58 eggs. I cooled the mixture a bit as to keep the eggs from getting rubbery. I also added a bit of minced garlic to give it a extra little kick. Turned out exellent.
Thought this one was going to be bland, but after pickling for about 4 days they were egg-cellent. I will up the sugar a bit for my next batch. I found that 10 large eggs fit into a quart jar, and the brine was enough for two quart jars.
I did not like these…neither did my husband
My husband has tried many different pickled eggs but these are his favorite! They are a little sweeter than most.
If you like vinegar and mustard, these are to die for, if you don’t, then I’m not sure why you would make this recipe. I love both, so this is it..heaven in a jar.
Took these to Thanksgiving and of everything, this was the recipe most asked for!
After reading the previous reviews, I decided to tweak the recipe before trying it for the first time. “Too vinegary” being a common complaint, I reduced the vinegar to 1 1/2 cups and increased the sugar to 1/4 cup….also added 3 halved fresh jalapeno peppers to the jars….AWESOME! They really need to sit for at least a week, before all the flavors start popping…
far too vinegary, and I even halved the vinegar and added water. probably will try to find another recipe for next time.
I followed the recipe exactly and wound up w/ very mustardy/vinegary tasting eggs.
I love the ones I used to be able to buy locally in PA, I have been looking for this recipe and was not disappointed! I made the recipe as is and after tasting, added more sugar and mustard. With the right balance of ingredients these taste like egg salad to me. Thanks!
GORGEOUS COLOR! My father never liked pickled eggs, but loves these! They have a nice tart taste, so some may want to add more sugar (my father loves them the way the recipe is).
These are very good though for years friends and family have complained that pickled eggs are rubbery so I decided with these to let the mixture cool before adding to eggs. This time everyone was very happy as the eggs were much easier for them to eat. The recipe is great if you like mustard. Their was no change in favor from hot to cool either.
We followed the recipe with the exception of using white vinegar instead of cider vinegar. they were excellent!