Mustard Pickled Eggs Recipe

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Mustard Pickled Eggs
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  1. Place the hard-cooked eggs into a 1 quart jar. In a saucepan, stir together the mustard, cornstarch, sugar, turmeric, and salt. Pour in just enough of the cider vinegar to make a paste, then gradually stir in the rest. Bring the mixture to a boil, stirring frequently. Pour into the jars with the eggs. Put the lid on the jar, and refrigerate for a few days before eating for best flavor.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 87.92 Kcal (368 kJ)
Calories from fat 49.82 Kcal
% Daily Value*
Total Fat 5.54g 9%
Cholesterol 186.5mg 62%
Sodium 454.45mg 19%
Potassium 68.31mg 1%
Total Carbs 1.66g 1%
Sugars 0.92g 4%
Dietary Fiber 0.06g 0%
Protein 6.53g 13%
Vitamin C 0.1mg 0%
Iron 0.6mg 3%
Calcium 25.8mg 3%
Amount Per 100 g
Calories 66.3 Kcal (278 kJ)
Calories from fat 37.56 Kcal
% Daily Value*
Total Fat 4.17g 9%
Cholesterol 140.63mg 62%
Sodium 342.68mg 19%
Potassium 51.51mg 1%
Total Carbs 1.25g 1%
Sugars 0.69g 4%
Dietary Fiber 0.04g 0%
Protein 4.93g 13%
Iron 0.4mg 3%
Calcium 19.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.2
  • 2

Good Points

  • saturated fat free

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