Mustard Eggs

Hellooooooo!

Here’s one of my all-time favorite pickled eggs. You can eat these just as a quick snack or throw them over a salad. YUM!

They have a great zing to them! And with the whole Coronavirus scare happening right now, this is a great solution to keeping any eggs that may be ready to pass the expiration date good for a while longer.

I use the half gallon sized mason jars, but of course you can use any size you prefer. As you begin to deplete the jar, it’s easy to just hard boil some additional eggs and throw them in the brine. The brine will stay good for a few months.

I hope you enjoy, and stay safe out there!

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Ingredients:

• 18 eggs, hardboiled. Click HERE for the instructions on perfect hard boiled eggs.
• 3 cups of distilled white vinegar
• 2 cups of water
• 1 cup of white sugar
• 3 Tbsp. of yellow mustard
• 3 medium onions, sliced
• 1 tsp of celery seed
• 2 Tbsp. of salt
• 1 Tbsp. of mustard seed
• 1 clove of garlic, roughly chopped
• 1 tsp. of turmeric
• fresh dill, as much or as little as you like.
• 1 tsp. garlic powder
• 5 peppercorns
• 2 bay leaves

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Directions:

• Cook the hard boiled eggs, then peel and set aside. Click HERE for the instructions on perfect hard boiled eggs.
• Slice 3 medium onions into thin strips.
• In a large sauce pan add 3 cups of distilled white vinegar, 2 cups of water, 1 cup of white sugar, 3 Tbsp. of yellow mustard, 1 tsp of celery seed, 2 Tbsp. of kosher salt, 1 Tbsp. of mustard seed, 1 clove of garlic, roughly chopped, 1 tsp. of turmeric, 1 tsp. garlic powder, 5 peppercorns, 2 bay leaves
• Bring contents to a boil, them simmer for approximately 20 minutes, stirring frequently with a whisk. You want to make sure the mixture doesn’t foam and overflow. Boil until the mixture has no lumps.
• Fill the mason jars with the peeled hard boiled eggs.
• Ladle into liquid mixture into the mason jars until there’s about 1/2 inch headspace.
• Allow to cool before you refrigerate. Refrigerate for at least 2 weeks before eating.

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Below please find step-by-step process with photos:

• Cook the hard boiled eggs, then peel and set aside. Click HERE for the instructions on perfect hard boiled eggs.

• Slice 3 medium onions into thin strips.

• In a large sauce pan add 3 cups of distilled white vinegar, 2 cups of water, 1 cup of white sugar, 3 Tbsp. of yellow mustard, 1 tsp of celery seed, 2 Tbsp. of kosher salt, 1 Tbsp. of mustard seed, 1 clove of garlic, roughly chopped, 1 tsp. of turmeric, 1 tsp. garlic powder, 5 peppercorns, 2 bay leaves
• Bring contents to a boil, them simmer for approximately 20 minutes, stirring frequently with a whisk. You want to make sure the mixture doesn’t foam and overflow. Boil until the mixture has no lumps.

• Fill the mason jars with the peeled hard boiled eggs, onion slides, and fresh dill.

• Ladle into liquid mixture into the mason jars until there’s about 1/2 inch headspace.
• Allow to cool before you refrigerate. Refrigerate for at least 2 weeks before eating.