Amish Mustard Eggs ...My Mom said to share this with you guys...

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

lisacsco

Smoking Fanatic
Original poster
OTBS Member

...she said if you like pickled eggs, you will loooooove these!
 
AMISH MUSTARD EGGS
 
Boil and Peel 12 eggs and put into a heat proof container.
 
 
4 Tablespoons yellow mustard
2/3 cup of sugar
1/2 teaspoon salt
3/4 cup white vinegar
3/4 cup water
2 drops of yellow food coloring
 
Mix all ingrediants in saucepan and bring to a boil, stirring almost constantly.
 
Pour sauce over eggs.
 
Let cool.
 
Put container in Fridge for 72 hours to let eggs absorb the sauce.
 
Mom swears you will eat the whole dozen.  They will remind you of pickled deviled eggs!
Back to top  
 
OK.  I'm not sure about this, but I'm game. Copied into my recipe folder.  The local chicks I get my eggs from are just about old enough to start laying.  I will give this a whirl.
 
Sounds good but if I eat a dozen of them ya better not be downwind.
icon_smile.gif
 
No I haven't, but that is because I am just to busy.  I'd clone myself, but that would probably just mean more work.

Still on the to do list though
 
  • Like
Reactions: lisacsco
Damn.... one more thing I am going to have to try... lol. These sound really good.... I looooove deviled eggs :)
 
One question:

How are you supposed to wait 72 hours???  I just tried three after 48 and they are really good!! Awesome recipe! Thanx!
 
Great recipe! I didn't have any white vinegar on hand so I used cider vinegar and they came out a little sweet but very very tasty. Thanks for sharing!
 
Started another batch Wednesday night. I changed up the ingredients slightly because it is in my nature to ruin a good thing. For this batch I am using:

4 Tablespoons yellow mustard
2/3 cup of brown sugar
1/2 teaspoon salt
3/4 cup white vinegar
3/4 cup water

1 tbs minced garlic

I also decided to use my vacuum sealer and put all the eggs and mixture in a bag and suck most of the air out and seal it. It will be interesting to see if it helps to draw more of the liquid into the eggs.
 
  • Like
Reactions: Bearcarver
Hi there neighbor :)! I'd love to know how those eggs turned out since we just found a local, organic supply for our eggs and my hubby LOVES some deviled eggs! Hope you are having a great Thanksgiving season! Daun
 
Started another batch Wednesday night. I changed up the ingredients slightly because it is in my nature to ruin a good thing. For this batch I am using:

4 Tablespoons yellow mustard
2/3 cup of brown sugar
1/2 teaspoon salt
3/4 cup white vinegar
3/4 cup water

1 tbs minced garlic

I also decided to use my vacuum sealer and put all the eggs and mixture in a bag and suck most of the air out and seal it. It will be interesting to see if it helps to draw more of the liquid into the eggs.
They really came out great. I got into this new batch last night. This is a fantastic recipe and I will definitely be making it again. I am setting an artificial limit of 2 per day to keep myself from eating them all. I think it also would make for a really good egg salad sandwich. 
 
Hi there neighbor :)! I'd love to know how those eggs turned out since we just found a local, organic supply for our eggs and my hubby LOVES some deviled eggs! Hope you are having a great Thanksgiving season! Daun
 
These are pretty damn good and pretty as well, I got a lot of compliments on them Thanksgiving day! I would definitely suggest these for a salad topper or egg salad sandwich.

Put this recipe on my website.

Thank you Lisa and thank your Mom as well!

Amish Mustard Eggs

c705aec0_2455496120041211880S600x600Q85.jpg
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky