Mustard Pickled Eggs

Ingredients and Weight:

• 8 large eggs, hard-boiled and peeled
• 1/2 cup water
• 1/4 cup white vinegar
• 1/4 cup yellow mustard
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Preparation Time:

5 minutes

Cooking Time:

24 hours (refrigeration)

Difficulty Level:

1 (simple)

Preparation Method Steps:

1. In a small saucepan, combine water, vinegar, mustard, sugar, salt, garlic powder, and onion powder.
2. Bring to a boil over medium heat, stirring constantly.
3. Remove from heat and let cool slightly.
4. Place eggs in a single layer in a glass jar or airtight container.
5. Pour the cooled pickling liquid over the eggs, making sure they are completely submerged.
6. Refrigerate for at least 24 hours before serving.

Nutritional Information:

(per serving, 1 egg)

• Calories: 100
• Fat: 5g
• Carbohydrates: 2g
• Protein: 6g

Dish Characteristics:

• Tangy and flavorful
• Bright yellow color
• Perfect for appetizers, salads, or as a garnish

User Comments:

• "These pickled eggs were so easy to make and turned out delicious. The mustard gave them a nice kick." - Sarah
• "I love the bright yellow color of these eggs. They make a great addition to any party platter." - John
• "These eggs are perfect for a quick and easy snack. I love that I can make them ahead of time and have them on hand whenever I want." - Mary

Special Precautions and Tips:

• Be sure to hard-boil the eggs properly before pickling them.
• Let the pickling liquid cool slightly before pouring it over the eggs. This will help prevent the eggs from cracking.
• Store the pickled eggs in the refrigerator for up to 2 weeks.