Kitchen Moxy

Pickled eggs come in fun shades like pink, yellow, or deep amber, depending on the ingredients used. These tangy treats are a worldwide favorite, made by boiling eggs and soaking them in a spicy vinegar brine. The process not only preserves the eggs but also adds a zesty flavor, making them a hit in many recipes. After receiving great feedback on my Pickled Beet Eggs, I’m excited to share a new twist: Mustard Pickled Eggs! Get ready for a deliciously tangy adventure that’s sure to spice up your snack game.

Ingredients

• 10 eggs
• 1 medium yellow onion, sliced thin (a mandolin slicer is a perfect tool for this job)
• 4 cups of water
• 1 cup white vinegar
• 1 cup sugar
• 1 tablespoon kosher salt
• 1 tablespoon mustard seeds
• 3 tablespoons of yellow mustard or 1-1/2 tablespoon mustard powder
• 2 teaspoons turmeric

Process

1. Place eggs in a large pot of water making sure they are fully submerged. Bring water to a boil, reduce heat and simmer for 11 minutes.
2. First, drain the hot water and put the eggs in cold water. When they are cool enough to handle, peel off the shells. Do not put the eggs in the fridge, as they are easier to peel when warm. In a large pot, combine 4 cups of water, white vinegar, sugar, kosher salt, mustard seeds, yellow mustard (or mustard powder), and turmeric. Bring mixture to a boil, stirring occasionally until the sugar and salt are fully dissolved. Reduce heat to low.
3. Let mixture simmer for 5 minutes. This step is vital for infusing the pickling solution with the distinctive taste of mustard and spices.
4. Put the shelled, hard-boiled eggs and sliced onions in a clean, sterilized glass jar.
5. When the pickling solution has cooled, pour it over the eggs and onions, be sure they are fully submerged. Seal the jar tightly with a lid and place the jar in the refrigerator to marinate for 14 days. Give the jar a stir or shake every day to distribute the flavors.

These tasty treats are golden yellow and full of flavor. They have a tangy taste, a hint of mustard, and a little spice from the turmeric. If kept properly in a sealed container and refrigerated, they will stay good for many months.