Best 4 Amish Mustard Pickled Eggs Recipes

Amish mustard pickled eggs are a traditional and flavorful way to preserve eggs. Originating from the Amish community, these pickled eggs have a unique tangy and spicy flavor that makes them a delightful snack or side dish. The pickling process involves submerging hard-boiled eggs in a brine solution made with vinegar, mustard seeds, and various spices, resulting in a vibrant yellow color and a slightly firm texture. Amish mustard pickled eggs are not only delicious but also versatile, as they can be enjoyed on their own, added to salads, sandwiches, or as a topping for deviled eggs. This article will provide you with the steps and ingredients needed to create your own Amish mustard pickled eggs, allowing you to experience the distinctive taste of this traditional recipe.

Here are our top 4 tried and tested recipes!

MUSTARD PICKLED EGGS

Mustard Pickled Eggs image

These pickled eggs are marinated in a cider vinegar that is spiced with mustard and turmeric powder. The longer they set, the better they get.

Provided by J. Murphy

Categories Appetizers and Snacks Pickled Egg Recipes

Time P3DT25m

Yield 6

Number Of Ingredients 7

Ingredients

6 hard-cooked eggs
½ teaspoon mustard powder
1 ½ teaspoons cornstarch
1 teaspoon white sugar
½ teaspoon ground turmeric
1 teaspoon salt
2 cups apple cider vinegar

Steps:

Place the hard-cooked eggs into a 1 quart jar. In a saucepan, stir together the mustard, cornstarch, sugar, turmeric, and salt. Pour in just enough of the cider vinegar to make a paste, then gradually stir in the rest. Bring the mixture to a boil, stirring frequently. Pour into the jars with the eggs. Put the lid on the jar, and refrigerate for a few days before eating for best flavor.

Nutrition Facts : Calories 95.5 calories, Carbohydrate 2.6 g, Cholesterol 186 mg, Fat 5.1 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 461.7 mg, Sugar 1.4 g

YELLOW PICKLED EGGS

Yellow Pickled Eggs image

This is a recipe for Amish style pickled eggs that are yellow in color. They go nice with the red beet pickled eggs!

Provided by TINAMARIES

Categories Appetizers and Snacks Pickled Egg Recipes

Time P4DT30m

Yield 12

Number Of Ingredients 9

Ingredients

12 eggs
1 medium onion, thinly sliced
¾ cup water
1 cup white sugar
1 ¼ cups white vinegar
2 teaspoons salt
1 teaspoon dried dill weed
¼ teaspoon garlic powder
½ teaspoon mustard seed

Steps:

Place eggs in a large pot and fill with enough water to cover. Bring to a boil, then cover and remove from heat. Let stand 10 minutes. Cool under running water, and remove shells. Place hard-cooked eggs in a large jar.
In a saucepan, combine the onion, water, sugar, and vinegar. Stir in salt, dill, garlic powder, and mustard seed. Bring to a boil, then simmer over low heat for 5 to 7 minutes. Pour over the eggs in the jar. Cover and refrigerate for at least 4 days. The eggs will be yellow!

Nutrition Facts : Calories 141.3 calories, Carbohydrate 18 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 1.6 g, Sodium 458.6 mg, Sugar 17.4 g

AMISH YELLOW PICKLED EGGS

Amish Yellow Pickled Eggs image

Make and share this Amish Yellow Pickled Eggs recipe from Food.com.

Provided by sheepdoc

Categories Pennsylvania Dutch

Time P4DT30m

Yield 12 eggs, 12 serving(s)

Number Of Ingredients 8

Ingredients

12 eggs, hard boiled and peeled
3/4 cup water
1 cup white sugar
2 teaspoons pickling salt
1/2 teaspoon mustard seeds
1/4 teaspoon garlic powder
1 teaspoon dried dill weed
1 medium onion, thinly sliced

Steps:

Peel eggs after cooking and place in glass jar.
Place rest of ingredients into a medium pot. Bring up to a boil, then lower to a simmer for 5-7 minutes, stirring occasionally.
Pour brine over eggs, and using caution, place the lid on top.
Let sit at least 4 days.

Nutrition Facts : Calories 140.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 459.8, Carbohydrate 18, Fiber 0.2, Sugar 17.2, Protein 6.4

MUSTARD PICKLED EGGS

Mustard Pickled Eggs image

I found this recipe on another site and it supposedly originated in Lancaster County, Pennsylvania. I decreased the water by half because I ended up with far too much liquid for the jar and had to dump some out. Next time I may omit the water altogether.

Provided by Mercy

Categories Brunch

Time P1DT10m

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup cider vinegar
3 tablespoons prepared mustard (yellow, spicy brown, horseradish, Dijon)
1/2 cup water
2/3 cup sugar or 2/3 cup Splenda sugar substitute
1 pinch salt
10 hard-boiled eggs, peeled

Steps:

Mix together the vinegar, mustard, water, sugar and salt in a saucepan and bring to a boil to dissolve the sugar.
Put the eggs in a widemouthed jar (an old mayonnaise jar would be great).
Pour the hot mixture over the eggs.
Seal the jar.
Store the eggs in the refrigerator for at least a day or two before sampling in order to let the flavors develop.

Tips and Conclusion

Tips:

Use fresh, high-quality eggs for the best results.
Be sure to wash and sterilize the jars and lids before using.
Pack the eggs tightly into the jars, but do not overcrowd them.
Cover the eggs completely with the pickling liquid.
Store the pickled eggs in a cool, dark place for at least 2 weeks before eating.

Conclusion:

Amish mustard pickled eggs are a delicious and easy-to-make snack or appetizer. They are perfect for potlucks, picnics, or any other gathering. With a few simple ingredients and a little time, you can enjoy these tasty treats all year long. So next time you are looking for a new and exciting way to enjoy eggs, give Amish mustard pickled eggs a try.