Timber 2 Table - Maxwell's Mustard Pickled Eggs

Maxwell's Mustard Pickled Eggs

Maxwell's Mustard Pickled Eggs

20 Min

Prep Time

10 Min

Cook Time





I know, I know, pickled eggs aren't wild game. But hear me out. I can count on one hand the number of deer and duck camps I have been to over the years that didn't have a jar of pickled eggs on the counter or in the fridge. Hunting camp and pickled eggs just seem to go together.

Every hunting camp worth its salt has a jar of pickled eggs sitting in the fridge or on the bar.

These work equally as well for breakfast, lunch, or as a light night snack around the poker table. They take at least a week to pickle, and the longer they stay in the pickling liquid, the better they get, so plan ahead if you want to take a jar to your next hunting camp.

The longer the eggs remain in the pickling solution, the better the flavor.


2 dozen hard boiled eggs, peeled

2.5 cups white vinegar

1.5 cups water

1 cup white sugar

2.5 tablespoons whole grain mustard

1 teaspoon mustard seed

½ teaspoon celery seed

2 tablespoons salt

1 onion, diced

1 clove garlic, minced

1/8 teaspoon turmeric

2 sprigs of fresh dill

Cooking Instructions

Pack the hard-boiled eggs into jars (about a dozen will fit into a quart jar). Top the eggs with a sprig of fresh dill.

Pack the hard boiled eggs into a jar, about a dozen to a quart, and drop in a sprig of dill.
Ladle or pour the pickling liquid into the jars to completely cover the eggs. Let the liquid cool slightly and cap the jars with lids. Place the jars into the refrigerator and let the eggs soak for at least seven to 10 days before eating. Enjoy the eggs by themselves or with a slice of summer sausage and a few crackers for a quick meal.