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Published by Abby Kellie on

*These pretty little eggs make a wonderful springtime snack, hor d’oeuvres, or Brunch item. Mustard Caviar, or pickled mustards seeds, are easy to make and give an elegant and vibrant touch to the eggs as well as a very pleasant pop! This recipe makes more than you need but they make a fun condiment. If you’re feeling fancy, substitute real caviar from our food counter.


For Mustard Caviar:

  • 1/2 cup rice vinegar
  • 1/2 cup brown or yellow mustard seeds (or both!)
  • 1/4 cup white wine vinegar
  • 1/4 cup sugar
  • 1/2 tablespoon kosher salt

For Eggs:

  • 6 large eggs, boiled and peeled
  • 1/4 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon fresh chives, minced
  • 1 teaspoon finely minced dill
  • 1 teaspoon finely minced Italian parsley
  • Salt and pepper to taste


For Mustard Caviar:

  1. In a small saucepan, bring the first 5 ingredients plus 3/4 cup water to a boil over medium- high heat.
  2. Reduce heat to low and simmer, stirring often and adding water by tablespoonfuls if mixture is too dry, until mustard seeds are still firm and intact but pop like caviar when bitten into, 45-50 minutes.
  3. Remove saucepan from heat and let mustard mixture cool completely.
  4. Transfer to an airtight container and refrigerate.
  5. Keep chilled in the fridge for up to 2 weeks.

For Eggs:

  1. Halve the eggs lengthwise and scoop out the yolks and put them in a medium bowl; mash with a fork.
  2. Mix in the mayonnaise, yellow mustard, and fresh herbs.
  3. Add a few pinches of salt and a few turns of freshly ground pepper and give it a taste.
  4. Adjust the seasoning according to taste.
  5. Transfer the filling into a piping bag and fill the eggs with the filling. (If you don’t have a piping bag, a plastic sandwich baggie with the tip snipped off will do the trick.)
  6. Garnish with a small dollop of mustard caviar. Serve chilled.

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