Pickled eggs with mustard

Ingredients for 6 servings:

• 6 eggs
• 2 tsp mustard
• 4 tsp, heaped salt
• black pepper
• 2 parts water
• 1 part vinegar (spirit)

Instructions

Working time approx. 10 minutes; Rest period approx. 3 days; Total time approx. 3 days 10 minutes

tastes salty, sour and like mustard!

Boil the eggs for at least 8 minutes, then peel them. Combine the mustard, salt, pepper, water, and vinegar in a jar (e.g., an old pickle or jam jar) and shake vigorously. (The amount of water and vinegar depends on the size of the jar. The eggs should be completely covered with the liquid.) Place the eggs in the jar and let stand for about three days. This is a simple recipe, as you’ll always have everything you need at home.