Eggs Pickled

These pickled eggs get their punch from a double-mustard brine. Both Dijon and dry mustard go into the simmered cider vinegar along with celery seeds, whole cloves, and salt. The result is a brine with serious flavor complexity, not just straight vinegar heat.

Blending the mustards with a splash of vinegar first creates a smooth paste that dissolves evenly into the rest of the liquid. This prevents dry mustard from clumping into bitter little pockets in the brine. The whole mixture simmers for 10 minutes to let the spices infuse, then gets cooled before it goes over the eggs.

Sliced onions layered with the hard-boiled eggs soak up the brine too, turning into tangy, soft pickled onion rings that are almost as good as the eggs themselves. An overnight soak in the fridge is the minimum, but two to three days gives you even deeper flavor penetration.

Kitchen Tips

• Cool the brine completely before pouring over the eggs. Hot brine can overcook the egg whites and turn them rubbery.
• Use a glass jar or non-reactive container. Metal reacts with vinegar and can give the eggs a metallic taste.
• Make sure the eggs are fully submerged in brine. Any exposed surfaces won’t pickle evenly.
• Peel the eggs carefully. Pickled eggs with torn whites don’t look great in the jar.

Variations

• Add sliced beets to the jar for classic Pennsylvania Dutch red pickled eggs.
• Toss in a few sliced jalapenos for a spicy version.
• Use white wine vinegar instead of cider vinegar for a milder, more refined brine.