Mustard Turmeric Yellow Pickled Eggs

Get 6g of protein with these quick pickled eggs! Made with mustard, turmeric, and vinegar, they’re tangy, bright, and take just 5 minutes of prep—no canning needed. These pickle in the fridge. Inspired by Amish salad bars.

Course Appetizers, Breakfast, Brunch, Snacks

Cuisine American

Recipe Type Baby Shower, Bridal Shower, Camping, Eggs, Healthy Choices, High-Protein Snacks, Low-Carb, Picnic, Summer, Summer Snacks, Vegetarian

Skill Level Easy

Prep Time 5

Total Time 5

Servings Servings

Calories 99kcal

Author Angela G.

Equipment

mason jar

Ingredients

6 large hard-boiled eggs peeled
1 cup filtered water
1 tablespoon sugar
1 teaspoon salt
¼ yellow onion thinly sliced
4 sprigs fresh dill
1 teaspoon mustard seeds
2 teaspoon minced garlic
¼ teaspoon turmeric
1 cup white vinegar

Instructions

Fill Mason jar with 1 cup warm water.
Stir in sugar and salt until dissolved.
Add onion, dill and eggs in layers.
Add mustard seed, garlic and turmeric.
Fill to top with vinegar.
Secure lid by hand tightening, very gently shake to distribute the ingredients evenly, then refrigerate for at least 24 hours before serving to allow flavors to permeate the eggs. 48 hrs or more is best.

Notes

I use plastic mason jar lids to avoid rust.
Gently shake over a sink in case of leaking liquids.

Nutrition