Best 4 Yellow Pickled Eggs Recipes
Indulge in a delightful culinary adventure with our collection of yellow pickled egg recipes, offering a range of flavors and techniques to transform ordinary eggs into extraordinary treats. From the classic beet-infused eggs to the tangy mustard-based marinade, each recipe promises a unique taste experience. Explore the vibrant color and zesty flavor of turmeric-pickled eggs, or savor the sweet and sour harmony of our honey-pickled variation. For those who prefer a spicy kick, our chili-infused eggs pack a flavorful punch. With options for both refrigerator and canning methods, these recipes cater to your preservation preferences. Embark on a pickling journey and discover the perfect yellow pickled egg recipe to tantalize your taste buds and impress your friends and family.
Let's cook with our recipes!
YELLOW PICKLED EGGS
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
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
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
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
GERMAN-STYLE PICKLED EGGS
I make them these deviled eggs and refrigerate them in a glass gallon jar for my husband to sell at his tavern. The customers love them! I found the recipe in an old cookbook years ago. -Marjorie Hennig, Green Valley, Arizona
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Cool completely. Place onions and eggs in a large jar; add enough vinegar mixture to completely cover. Cover and refrigerate at least 8 hours or overnight. Use a clean spoon each time you remove eggs for serving. Refrigerate up to 1 week.
Nutrition Facts : Calories 166 calories, Fat 6g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 682mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.
MUSTARD PICKLED EGGS
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
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
Tips:
- Use fresh, high-quality eggs: This will ensure that your pickled eggs have the best flavor and texture.
- Hard-boil the eggs perfectly: The eggs should be cooked through but not overcooked. Overcooked eggs will be tough and rubbery.
- Use a flavorful pickling liquid: The pickling liquid is what gives pickled eggs their unique flavor. Experiment with different recipes to find one that you like.
- Let the eggs pickle for at least two weeks: The longer the eggs pickle, the more flavorful they will be. However, you can enjoy them after just a few days if you're impatient.
- Store the pickled eggs in the refrigerator: Pickled eggs can be stored in the refrigerator for up to six months.
Conclusion:
Pickled eggs are a delicious and versatile snack or appetizer. They are easy to make and can be tailored to your own taste. With a little planning, you can enjoy pickled eggs all year long.
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