Honey Mustard Pickled Eggs
These honey mustard pickled eggs have quickly become one of Aaron's favorites around here. Before I made this batch, he had already eaten his way through two quart jars of them, so I figured that was a pretty good sign that I could make a bigger batch!
The brine is a combination of white vinegar, honey, yellow mustard, and Dijon with garlic, onion, jalapeño, red pepper flakes, and peppercorns. You get a little sweetness from the honey, plenty of tang from the vinegar and mustard, and just enough heat.
I make these with our farm fresh eggs, but you certainly don't need chickens to make them. Grab a dozen eggs from the grocery store and you can have a jar waiting in your refrigerator too.
Ingredients
- 12 hard boiled eggs, peeled
- 1½ cups white vinegar
- ½ cup water
- ⅓ cup honey
- ¼ cup yellow mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon kosher salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon red pepper flakes
- Fresh garlic cloves, to taste
- Sliced onion, to taste
- Sliced jalapeño, to taste
Instructions
- Place the peeled hard boiled eggs into a clean jar large enough to hold approximately one dozen eggs.
- Add the peppercorns and red pepper flakes to the jar.
- Add fresh garlic, sliced onion, and sliced jalapeño to taste.
- Combine the white vinegar, water, honey, yellow mustard, Dijon mustard, and kosher salt in a saucepan.
- Heat the mixture just until the honey and salt have dissolved and the mustard is completely incorporated. The brine does not need to boil.
- Pour the honey mustard brine over the eggs until they are completely covered.
- Allow the jar to cool as needed, cover tightly, and place it in the refrigerator.
- Refrigerate the eggs for approximately one week before eating to allow them to firm up and absorb the honey mustard flavor.
- Keep the pickled eggs refrigerated.
Notes
Aaron absolutely loves these. He had already eaten through two quart jars before I made this batch, which is about half a gallon of honey mustard pickled eggs!
That's usually how I like to experiment with things in our kitchen. I'll make a smaller batch first and see if we actually like it. If we do, then I'll make a whole bunch the next time. There's no sense making a huge batch of something that nobody wants to eat.
For this batch, I added onion and jalapeño because Aaron likes a little heat. You can adjust those additions based on what your family enjoys.
Food Safety Disclaimer
These honey mustard pickled eggs are refrigerator pickled eggs and are not shelf stable.
Keep pickled eggs refrigerated during storage. This recipe should not be used for water bath canning, pressure canning, or room temperature storage.
Always use clean jars and utensils when preparing refrigerator pickled foods. Discard the eggs if you notice signs of spoilage or anything unusual in appearance or odor.
For current research-based recommendations on preparing and storing pickled eggs, refer to the National Center for Home Food Preservation.