After consuming a delicious jar of homemade Kosher dill pickles, you're left with the brine. It seems a shame to waste a perfectly good concoction, and that's when pickled mustard eggs are created! These eggs are both sweet, tangy, and spicy, and have a flavor reminiscent of the Appalachian favorite deviled eggs.


To make these eggs, you'll need:

1/2 jar pickle brine (pickling salt, pickling spice, dill, sugar)
10 hard boiled eggs
Mustard (to taste)


Hard boil the eggs, wait for them to cool, then peel your eggs. Next, dissolve the mustard in a small amount of brine. Add the solution to the jar, mix well, and taste. I used a spicy mustard, and depending how sweet your brine it already you could use a sweet mustard as well. Place the eggs carefully in the jar and cap. Let sit two weeks in the refrigerator, gently shaking now and again to redistribute spices that have settled on the bottom. Enjoy!