A while back I was casting about for a good pickled egg recipe, which I ended up making, and am still working through. Big Casino was kind enough to pass along this link for Amish Mustard Eggs from LisaCSCO.
(http://www.smokingmeatforums.com/t/96827/amish-mustard-eggs-my-mom-said-to-share-this-with-you-guys)
If you like pickled eggs, or deviled eggs, or both, you will LOVE these!
Below is the recipe I followed from Lisa, but I made one addition: About 3 tablespoons of Shriracha Hot Sauce. I will use even more next time.
<<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 ( I left out the food coloring, they got plenty yellow all on their own as you can see -sd.)
Mix all ingredients 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!>>
Covered eggs, kept submerged with a ziplock full of water.
A clearer view of the eggs in the brine
The finished product...They simply did not last... scarfed down as fast as we could pluck them out of the drink!
Thanks for looking, and many thanks to Big Casino and LisaCSCO!!!
-Smokey Dokey
(http://www.smokingmeatforums.com/t/96827/amish-mustard-eggs-my-mom-said-to-share-this-with-you-guys)
If you like pickled eggs, or deviled eggs, or both, you will LOVE these!
Below is the recipe I followed from Lisa, but I made one addition: About 3 tablespoons of Shriracha Hot Sauce. I will use even more next time.
<<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 ( I left out the food coloring, they got plenty yellow all on their own as you can see -sd.)
Mix all ingredients 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!>>
Covered eggs, kept submerged with a ziplock full of water.
A clearer view of the eggs in the brine
The finished product...They simply did not last... scarfed down as fast as we could pluck them out of the drink!
Thanks for looking, and many thanks to Big Casino and LisaCSCO!!!
-Smokey Dokey
