Mustard Pickled Eggs

[multipurposegoddess]

Had a salad for lunch and cut up one of my mustard pickled eggs to go in it. I couldn't tell you how mustardy it was, it mostly tasted like vinegar (which is actually fine with me, I like vinegar), but it was very pretty, bright yellow, and did not have the rubbery texture that I feared it might get. Now that I think about it, I think my pickled-eggs-getting-rubbery fears are all based on how vinegar will leach the calcium out of eggshells so they aren't hard anymore and probably has nothing to do with hard boiled eggs. Huh.

Anyway, pickled eggs are a fine way to preserve hard boiled eggs and if I ever get a good source of lots of farm fresh eggs again I will make more! In quantity!

The yolks were noticeably a nice texture, so I might try making deviled eggs with them. And I haven't even tried the beet ones yet, maybe they will be more flavorful.

Comments

[sail_aweigh]

I have never made pickled eggs, but it sounds like something I would like to try as I like most pickled things out there. Do you have a recipe you would recommend?

[multipurposegoddess]

This one is what I used to make these particular pickled eggs: http://allrecipes.com/recipe/mustard-pickled-eggs I left out the corn starch because corn starch is evil and I couldn't see what purpose it would serve in pickling.

http://www.simplyrecipes.com/recipes/pickled_eggs/ are also good, I've only made the beet one and, come to think of it, still haven't actually tried them, but they sure look pretty in the jar.

Hard boiled eggs + dilute vinegar + flavorings + time = pickled eggs, I think, if you want to just freewheel it.

I've had them in the fridge for several months now, and there doesn't seem to be any downside to that.