Best 3 Amish Mustard Pickled Eggs Recipes

Savory and tangy, Amish Mustard Pickled Eggs are a delightful culinary creation that tantalizes the taste buds with their unique flavor profile. Originating from the heart of Amish Country, these pickled eggs are a testament to the rich food traditions of the Amish community. Immersed in a zesty pickling solution infused with mustard, vinegar, and a blend of spices, these eggs undergo a transformation, emerging as a culinary delight that is both flavorful and visually appealing.

From the classic Amish Mustard Pickled Eggs to zesty variations like Dilly Pickled Eggs, Pickled Eggs with Red Onions, and the vibrant Pickled Eggs with Beets, this collection of recipes offers a range of options to suit diverse palates. Each recipe is carefully crafted with step-by-step instructions, ensuring that both experienced and novice cooks can easily replicate these delectable pickled eggs at home.

Let's cook with our recipes!

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.

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

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

Tips:

Use fresh, high-quality eggs for the best results. Older eggs may not pickle as well.
Make sure the eggs are completely covered by the pickling liquid. If they are not, they may not pickle evenly.
Store the pickled eggs in a cool, dark place for at least two weeks before eating. This will allow the flavors to develop fully.
You can experiment with different spices and herbs to create your own unique pickled egg recipe.
Pickled eggs are a great snack or appetizer. They can also be used in salads, sandwiches, and other dishes.

Conclusion:

Amish Mustard Pickled Eggs are a delicious and easy-to-make snack or appetizer. They are also a great way to use up leftover eggs. With a few simple ingredients and a little bit of time, you can create a delicious and unique pickled egg recipe that your family and friends will love. So next time you have a craving for something tangy and flavorful, give Amish Mustard Pickled Eggs a try!