Pickled Eggs And Onions Recipe

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0 votes | 623 views
Servings: 4


Cost per serving $1.14 view details


  1. In small saucepan blend mustard with 1/4 cup vinegar. Add in remaining 1 cup vinegar and remaining ingredients except large eggs. Simmer uncovered 5 min or possibly till sugar is dissolved and onions are crisp and tender. Pour over large eggs. Cover and chill overnight. These are excellent!


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Nutrition Facts

Amount Per Serving %DV
Serving Size 304g
Recipe makes 4 servings
Calories 329  
Calories from Fat 127 39%
Total Fat 14.1g 18%
Saturated Fat 4.34g 17%
Trans Fat 0.0g  
Cholesterol 560mg 187%
Sodium 766mg 32%
Potassium 266mg 8%
Total Carbs 29.89g 8%
Dietary Fiber 0.6g 2%
Sugars 27.82g 19%
Protein 16.99g 27%
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