These cherished Amish mustard pickled eggs are tangy, sweet and so yummy. A nostalgic recipe traditionally made with yellow mustard, apple cider vinegar and white sugar.
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Pin ItIf you love pickled eggs, you can also try these old-fashioned recipes: Dill Pickled Eggs, Beet Juice Pickled Eggs, Jalapeno Pickled Eggs
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Why You’ll Love This Old-Fashioned Amish Recipe
- Like a deviled egg: With the addition of mustard, these perfectly tangy Amish pickled eggs are like eating a deviled egg, but healthier, and as whole hard-boiled eggs.
- You don’t need to can them: No water-bath canning needed! Just throw in the refrigerator, and they’ll last up to 1 month.
- A quick, healthy snack: Packed with protein and really satisfying.
Mustard Pickled Egg Ingredients
How to Make Mustard Pickled Eggs
- Make the Hard-Boiled Eggs and Peel. Hard-boil your eggs like usual and peel! I boil mine for 10-11 minutes, then drop in a bowl of ice water to stop the cooking process and so they peel easier.
- Simmer Your Brine. Quickly bring the mustard pickling brine to a boil and let simmer while everything dissolves.
- Add the Eggs and Brine Into the Jar. Stuff the eggs into your jar (I use a 32oz regular mouth jar) and pour your cooled, room temperature brine in, completely covering the eggs.
(You may also like: Bread & Butter Pickled Eggs)
Quick Deviled Egg Hack Using Pickled Eggs
If you want to turn these mustard pickled eggs into deviled eggs, cut them in half, spread a dollop of mayo on top and sprinkle with paprika.
It’s a super convenient, easy and delicious way to get that classic deviled egg experience, but without the fuss!
View more pickled egg recipes here: https://nurturedhomes.com/pickled-egg-recipes
Pin this now to find it later
Pin ItAmish Mustard Pickled Eggs
Equipment
- 1 large 32oz mason jar
Ingredients
- 10 large eggs
- 1 cup apple cider vinegar
- 1 cup water
- 1/3 cup sugar
- 2 tsp pickling or kosher salt
- 3 tbsp mustard, Yellow (traditionally used), dijon or spicy brown
Instructions
- Add the eggs to a saucepan of boiling water and cook for 11 minutes.
- Transfer the eggs to a bowl of iced water to cool.
- Allow to sit for 5 minutes.
- Pell and set aside.
- To make the brine, add the water, vinegar, sugar, salt and mustard to a pot and bring to a boil over high heat.
- Reduce the heat and simmer until dissolved.
- Remove from the heat.
- Cool the brine for 30 minutes, until it reaches room temperature.
- Pack the eggs into a jar.
- Pour the brine over the eggs, leaving 1/2″ of headspace.
- Close the jar with a nonreactive lid and refrigerate.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
