Mustard Pickled Eggs

1. 1

   Mix together the vinegar, mustard, water, sugar and salt in a saucepan and bring to a boil to dissolve the sugar.

2. 2

   Put the eggs in a widemouthed jar (an old mayonnaise jar would be great).

3. 3

   Pour the hot mixture over the eggs.

4. 4

   Seal the jar.

5. 5

   Store the eggs in the refrigerator for at least a day or two before sampling in order to let the flavors develop.

* Per serving · 4 servings · Values may vary.

No additional tips available.