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

[dons2346]

Just tasted my first batch of eggs and only ate 3 the first go around. Pretty tasty so I have another doz in the making The wife hates boiled eggs but she did like the onions.

 

[Bearcarver]

I finally got around to trying these Eggs!

Here's my Post: amish-mustard-eggs.302346

Pretty Darn Good. It didn't penetrate into the egg, like my Pickled Red-Beat Eggs do, but they tasted Great !!

Bear

Here's one with some Ham & Home-Fries:

 

[HalfSmoked]

Same here Bear it doesn't penetrate the egg but wow what flavor.

Warren

 

[dons2346]

My first batch didn't last long so another batch was in order. I didn't have enough French mustard so I substituted a tablespoon of some designer mustard the wife likes. All I can say is, don't do it! A lot of the mustard flavor is lost and they aren't as good.

 

[rippper]

Made em 3 days ago, just tried them and they are real good. Gonna put them in some potato salad

 

[Jabiru]

Up to batch number 10 of these beauties, just boiling up another now.

These are so good.

 

[HalfSmoked]

Yup they are a great snack and so easy to do. Need to do more myself.

Warren

 

[ritchierich]

...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!

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Just did my first batch!!! Thank you!!

 

[HalfSmoked]

I'm not sure when this post resurfaced but it has live a long revived like and now you too will be hooked.
If it looks like the sauce is separating just shake the jar. After a few times it will stop separating.

Warren

 

[forktender]

I made up the brine yesterday for 40 eggs, and it was WAY too sweet for me, so I added more vinegar and water and still wasn't thrilled with it. So I switched gears and converted it over to bread and butter brine by adding more salt, turmeric, saffron, shaved garlic slices, thinly sliced Jap's seeds and all, a sprig of fresh dill, black peppercorns, sliced onion both red and white and pickling spices. Man does it taste and smell amazing I can't wait a week to try these "F" bombs= fart bombs. I have a feeling they are going to be epic gas filled delights by themselves and in macaroni and potato salads.