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
Directions
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.
Hard-cooked eggs
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 (per serving)
| 96 | Calories |
| 5g | Fat |
| 3g | Carbs |
| 6g | Protein |
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