MUSTARD PICKLED EGGS
I found this recipe on another site and it supposedly originated in Lancaster County, Pennsylvania. I decreased the water by half because I ended up with far too much liquid for the jar and had to dump some out. Next time I may omit the water altogether.
Provided by Mercy
Categories Brunch
Time P1DT10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the vinegar, mustard, water, sugar and salt in a saucepan and bring to a boil to dissolve the sugar.
- Put the eggs in a widemouthed jar (an old mayonnaise jar would be great).
- Pour the hot mixture over the eggs.
- Seal the jar.
- Store the eggs in the refrigerator for at least a day or two before sampling in order to let the flavors develop.
SCOTCH EGGS WITH MUSTARD SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place 6 eggs in a medium saucepan and cover with cold water. Add the vinegar and bring to a boil, then remove from the heat, cover and set aside 4 minutes. Meanwhile, fill a bowl with ice water. Using a slotted spoon, remove the eggs and immediately plunge into the ice water to stop the cooking; let sit 2 minutes. Gently peel the eggs and set aside.
- Combine the sausage, herbs and one of the remaining eggs in a stand mixer fitted with the paddle attachment. Mix on medium speed until combined, about 3 minutes. With moistened hands, mold the sausage mixture around the cooked eggs to completely cover.
- Preheat the oven to 350 degrees F. Heat about 3 inches of grapeseed oil in a small high-sided saucepan over medium-high heat until a deep-fry thermometer reads 325 degrees F (or until a pinch of panko sizzles in the oil). Season the flour with 1/2 teaspoon each salt and pepper in a shallow dish. Beat the remaining egg with the milk in another shallow dish. Put the panko in a third shallow dish.
- Roll the sausage-covered eggs in the seasoned flour, shaking off the excess. Transfer to the egg-milk mixture and turn to completely coat. Let the excess egg drip off, then roll in the panko.
- Fry the eggs until golden brown, about 3 minutes. Remove to a baking sheet, transfer to the oven and bake until the sausage is cooked through, 10 to 12 minutes. Mix the mayonnaise, mustard and lemon juice in a small bowl. Serve with the Scotch eggs.
SPICY MUSTARD
When I make this mustard, I add fresh horseradish from our garden and vinegar seasoned with homegrown tarragon. -Joyce Lonsdale, Unionville, Pennsylvania
Provided by Taste of Home
Time 20m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a blender or food processor, combine all ingredients; cover and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. , Transfer to a small saucepan and let stand for 10 minutes. Cook over low heat until bubbly, stirring constantly. Cool completely. If a thinner mustard is desired, stir in an additional 1-2 tablespoons water. Pour into small airtight containers. Store in the refrigerator.
Nutrition Facts : Calories 67 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 54mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
HIRSHEIMER'S HOT & SWEET MUSTARD
Slather on sandwiches, and serve alongside ham or sausages.
Provided by Melissa Hamilton
Categories Condiment/Spread Egg Mustard Fourth of July Quick & Easy Lunch Summer Edible Gift Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Whisk brown sugar and mustard powder in a large bowl to combine. Add vinegar and honey; whisk well. Strain through a fine-mesh sieve into a large metal bowl. Add eggs and whisk until blended.
- Set bowl with mustard mixture over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water; eggs may scramble). Cook, whisking and scraping bottom of bowl frequently, until mustard is thick and an instantread thermometer registers 160°F, about 5 minutes.
- Divide mustard among jars. Screw on lids and chill. DO AHEAD: Mustard can be made 2 weeks ahead. Keep refrigerated for up to 2 months.
MUSTARD PICKLED EGGS
These pickled eggs are marinated in a cider vinegar that is spiced with mustard and turmeric powder. The longer they set, the better they get.
Provided by J. Murphy
Categories Appetizers and Snacks Pickled Egg Recipes
Time P3DT25m
Yield 6
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 2.6 g, Cholesterol 186 mg, Fat 5.1 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 461.7 mg, Sugar 1.4 g
SPICY DEVILED EGGS
I made these for a holiday party, and have been asked to make them over and over again ever since. I've been told they have a good unique flavor to them. Hope you enjoy them as much as my friends and family!
Provided by karlyz
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 35m
Yield 24
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs.
- Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.
- Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika, and place an olive half, round side up, in the center of each. Refrigerate until chilled, 20 to 30 minutes, and serve cold.
Nutrition Facts : Calories 51.3 calories, Carbohydrate 0.9 g, Cholesterol 93.3 mg, Fat 3.9 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 135.4 mg, Sugar 0.2 g
TSAI FAMILY EGG ROLLS WITH SWEET AND SOUR SAUCE AND SPICY MUSTARD
Steps:
- Heat a wok or skillet over high heat. Add the oil and swirl to coat the pan. When the oil is hot, add the garlic, ginger, and chiles and cook until soft, about 2 minutes. Do not allow the aromatics to burn. Add the pork and stir-fry until just cooked through, about 3 to 5 minutes. Add the cabbage, bamboo shoots, soy sauce, mushrooms, wine and cook until soft, about 3 minutes. Add the cornstarch slurry. Season, to taste, with salt and pepper. Transfer the filling mixture to a medium bowl and add the scallions and the bean threads to the cooled mixture. Sir to blend.
- Dampen a kitchen towel. Place 5 wrappers on a work surface with 1 point each near you and cover the remainder with the cloth to prevent drying. Place about 1/4 cup of the filling on the wrappers, just above the near corners. Bring the corner nearest you up over the filling and roll halfway; brush the edges with the egg wash, then fold in the side corners and continue rolling to enclose the filling completely. Roll as tightly as possible. Cover with the cloth and allow the rolls to rest, seam side down; this allows the egg to set. Fill and roll the remaining wrappers, cover, and allow the rolls to rest at least 2 minutes.
- Fill a fryer or heavy medium pot 1/3 full with the oil and heat to 350 degrees over high heat. Add the egg rolls 4 to 6 at a time and fry them until light golden, turning as needed, about 5 minutes.
- Remove them with a slotted spoon and drain on paper towels. Fry again at 350 degrees (until golden) just before serving for extra crispiness.
- To Serve: Place a spoonful of the Sweet and Sour Sauce in the middle of a serving plate. Slice the rolls on the diagonal and arrange 3 of them around the sauce. Drizzle the spicy mustard around the outside of the plate and serve.
- In a saucepan over medium high heat, add the vinegar, soy sauce, wine, pineapple juice, and sugar. Bring to a boil and then reduce the heat to medium. Add the chile flakes, pineapple, mango, peppers, and cornstarch, and let simmer for 2 minutes. Serve hot.
- In a small bowl, whisk together the mustards, and sugar until a smooth paste is formed.
SPICY MUSTARD EGGS
Make and share this Spicy Mustard Eggs recipe from Food.com.
Provided by Iowahorse
Categories Onions
Time 20m
Yield 6 eggs
Number Of Ingredients 10
Steps:
- Slice eggs in half lengthwise and carefully remove yolks.
- Mash yolks, and stir in butter and mayonnaise.
- Add mustard, pepper, salt, chile powder and curry powder; stir well.
- Stuff egg whites with the yolk mixture; garnish with chives and paprika.
Nutrition Facts : Calories 132.4, Fat 10.8, SaturatedFat 4.3, Cholesterol 223.4, Sodium 278.9, Carbohydrate 2.1, Fiber 0.1, Sugar 0.9, Protein 6.5
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