They would make an amazing egg salad sandwich or a colorful addition diced on top of potato salad.
Five eggs would easily fit into a pint jar.
Pickled Eggs with Mustard-from gazette.com
2 C white vinegar
2 Tblsp mild mustard-I used plain yellow prepared mustard
1/2 C water
1 C sugar
1 Tblsp salt
1 Tblsp celery seed
1 Tblsp mustard seed
6 whole cloves-the spice
1/8 tsp turmeric-optional-my addition to bump up the yellow color naturally
2 onions, sliced thin
12 hard boiled eggs, peeled
- Add everything except onions and eggs to sauce pan, bring to a boil, mix well (I used a whisk), reduce to simmer for 10 minutes.
- Remove from heat and cool.
- Layer onions and eggs in jar, cover with pickle brine.
- Cover with lid, place in fridge, let marinate at least 24 hours.