Eggs Pickled
Yield
12 servingsPrep
5 minCook
10 minReady
12 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | whole |
eggs
hard boiled |
*
|
| 2 | tablespoons |
dijon mustard
|
|
| 2 | cups |
apple cider vinegar
|
|
| ½ | cup |
water
fresh |
|
| 1 | tablespoon |
salt
|
|
| 1 | tablespoon |
celery seeds
|
|
| 1 | tablespoon |
dry mustard
|
|
| 6 |
cloves
|
*
|
|
| 2 | medium |
onions
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | whole |
eggs
hard boiled |
*
|
| 3E+1 | ml |
dijon mustard
|
|
| 473 | ml |
apple cider vinegar
|
|
| 118 | ml |
water
fresh |
|
| 15 | ml |
salt
|
|
| 15 | ml |
celery seeds
|
|
| 15 | ml |
dry mustard
|
|
| 6 |
cloves
|
*
|
|
| 2 | medium |
onions
sliced |
|
Directions
Blend the Dijon and dry mustard with a little vinegar, if needed, in a saucepan.
Add the remaining vinegar and all of the remaining ingredients, except the eggs and sliced onions.
Cover and simmer for 10 minutes.
Allow to cool, and then pour over the onions and eggs.
Refrigerate overnight.
