These Jalapeno Mustard Eggs are an interesting twist on traditional pickled eggs.
Adding a bit of zip and zing to your deviled eggs and egg salad.
These jalapeno mustard eggs make an easy snack, add a touch of interest to your salads and are just plain fun!
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I am actually one of those people that likes a bit of spice with my sweet. These jalapeno mustard eggs are a great way to get that.
Pickled eggs are something that my kids always thought were a bit weird, especially when we used beet juice which turned the eggs pink.
Adding turmeric and prepared mustard to these makes them turn anywhere from a pale to bright yellow making them perfect for a holiday table.
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Why Add Jalapeno to Mustard Eggs
I add fresh jalapeno to traditional mustard eggs to help increase my internal body temperature as well as speed up my metabolism. small changes and additions of these types of ingredients can help a sluggish metabolism as well as keep you a bit warmer in cooler weather.
Jalapeno Mustard Eggs Recipe
- Serves: 12
- Serving size: 1 egg
- Calories: 78
- Fat: 5g
- Carbohydrates: 1g
- Sodium: 117mg
- Protein: 6g
- Cholesterol: 212mg
- 12 large egg (boiled and peeled)
- 2 tablespoons jalapeno (seeded and chopped)
- ½ cup onion, sliced thinly
- ½ cup apple cider vinegar
- ½ cup water
- 3 tablespoons yellow mustard
- ⅓ cup Pyure, Granular All Purpose Sweetener (or THM Gentle Sweet)
- Boil, Steam or prepare your eggs in the Instant Pot.
- Wearing gloves; seed and chop 1 small jalapeno and slice your onion .
- Peel eggs and layer in a 1 qt mason jar with chopped jalapeno and onion.
- In a small sauce pan bring ACV, water, mustard and sweetener to a boil.
- Pour hot liquid over eggs leaving ¼" head space. Place lid on jar and refrigerate for 1-2 days before serving.
Sherry Griffin says
This sounds great and I can’t wait to try it! I love pickled eggs and I also like food a little on the zippy side (at times) so this will be perfect! You mentioned that adding turmeric and mustard turn the eggs pale to bright yellow, but the recipe didn’t list turmeric. Is that an optional ingredient and if so, how much do you add?
Judy says
I’d start with about a 1/4 tsp — prepared yellow mustard also contains turmeric 😉
Sherry says
Thanks!
Donna Slagle says
I absolutely could not fit 12 eggs in a quart jar! I used a quart and pint, had enough liquid for both. I just put them in the refrigerator, and can’t wait to taste them!
Rick says
How long do you think these will keep?
Judy says
We had them for about 10 days without an issue 🙂
Morenutty says
These are absolutely the best pickled eggs ever! I eased up a bit on the sugar, seemed like a lot for a quart jar, went hard on the mustard, added some garlic and let them sit in the fridge for two days. Next time I will probably double the jalapeno, they were spicyish but I like the heat. Thank you for the recipe.
Paulina says
Can I use sugar instead of the sweetener you use?
Judy says
yes, but I would use about twice the amount to get to the same sweetness level
Christine says
The ingredients says 2 jalapenos, but instruction say to chop 1 jalapeno. Which is correct?
Judy says
You can use 1 or 2 depending on the amount of heat you want in the finished eggs.