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Eggs Pickled

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Submitted by mdesign1

YIELD

12 servings

PREP

5 min

COOK

10 min

READY

12 hrs

Ingredients

12 12
WHOLE WHOLE EGGS
hard boiled *
2 3E+1
TABLESPOONS ML DIJON MUSTARD
2 473
½ 118
CUP ML WATER
fresh
1 15
TABLESPOON ML SALT
1 15
TABLESPOON ML CELERY SEEDS
1 15
TABLESPOON ML DRY MUSTARD
6 6
CLOVES *
2 2
MEDIUM 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 22 19% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 615mg 26%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 3%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 
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