Turmeric-Mustard Pickled Eggs
Turmeric-Mustard Pickled Eggs bring a bright, tangy snap with gentle heat from mustard and warm earthiness from turmeric. The lightly thickened cider-vinegar brine clings to each egg, building deeper color and flavor as they rest. Serve as a snack board highlight, a pub-style appetizer, or a punchy addition to salads and sandwiches.
- Prep5 mins
- Cook20 mins
- Serves6
- DifficultyEasy
- 1
Place the hard-cooked eggs in a 1 quart jar.
- 2
In a saucepan, mix the mustard, cornstarch, sugar, turmeric, and salt.
- 3
Add just enough cider vinegar to form a paste, then slowly stir in the remaining vinegar.
- 4
Bring the mixture to a boil, stirring often.
- 5
Pour the hot mixture into the jars with the eggs.
- 6
Seal the jar with the lid, and refrigerate for a few days before eating for the best flavor.
- Calories 130.28 kcal Moderate
- Protein 9.11 g Moderate
- Carbs 5.43 g Moderate
- Total Fat 6.12 g Moderate
- Saturated Fat 2.36 g Moderate
- Trans Fat 0.03 g High
- Cholesterol 233.99 mg High
- Sodium 119.81 mg Moderate
- Fiber 0.56 g Low Source
- Sugar 1.04 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 41.38 mg Low Source
- Iron 1.55 mg Low Source
- Potassium 222.99 mg Low Source
- Vitamin A 56.82 mcg_rae Low Source
- Vitamin C 0.25 mg Low Source
- Vitamin D 1.81 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Mustard
- Corn 🌽