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

[xray]

Yeah these are good! I’ll make them again. Since I didn’t have any plain mustard, I used spicy mustard and I also used mustard powder instead of seeds (I found them in my cluttered slice cabinet AFTER the brine was made! Lol)

I also added a sliced jalapeño and sliced onion. They have no heat with the jalapeño and spicy mustard.

Talk about a gassy lunch:

 

[HalfSmoked]

Got mind in fridge for 72 hour rest.

Warren

 

[Bearcarver]

Got mind in fridge for 72 hour rest.

Warren

Me Too.

Bear

 

[JZ_Focus]

I just made these for the first time on friday. I ate the first one this morning and they are amazing. I will definitely be making these in the future for family gatherings.

 

[Fran]

Thanks to the OP & the bumps, as it really is a cracking recipe, pleased I stumbled over it a coupla weeks ago. There's only two left of the dozen I made, so will double up the next batch.

 

[HalfSmoked]

Wow glad this got bumped just tried my first one last night and it was awesome.

How's yours Bear?

Warren

 

[doubles shooter]

I got smart and hid a stash of eggs I did almost a month ago in the back of the refrigerator. Every so often I'll grab one. They get better each week. Got 4 left. Need to make a few more.

 

[Bearcarver]

Wow glad this got bumped just tried my first one last night and it was awesome.

How's yours Bear?

Warren

Let you know tomorrow.
Had a Kidney Doc Apt, then stopped @ “Trivet” for Supper. (Fried Oysters)

Now I’m to full to try one—-Will try tomorrow.

Bear

 

[HalfSmoked]

Let you know tomorrow.
Had a Kidney Doc Apt, then stopped @ “Trivet” for Supper. (Fried Oysters)

Now I’m to full to try one—-Will try tomorrow.

Bear

Show off oysters for real.

Warren

 

[Winterrider]

Couldn't take the suspense anymore, have to try a batch. No alterations for round 1.

 

[Winterrider]

Forgot to post a follow-up, these turned out fantastic. Will definitely make again soon.

 

[actech]

I've got two batches on the fridge, both of the Amish variety. The one batch is as described in the recipe, but I've added about a dozen cloves of garlic. The second batch I added garlic, five habeneros and two jalepenos. I'm hoping it'll be spicy. I also substituted 1/2 tsp of Turmeric for the food coloring. Stay tuned....

So how’d the second batch turn out? Get heat from the habanero in it ?

 

[HalfSmoked]

So how’d the second batch turn out? Get heat from the habanero in it ?

Waiting

Warren

 

[HalfSmoked]

Derek717 Thanks for the like it is appreciated.

Warren

 

[bacon_crazy510]

So, I've been stalking this thread for some time now, and decided to pull the trigger, and give it a go.

I used the second generation recipe on this thread ... the one with brown sugar, as that is what I have on hand. I also opted to omit the the food coloring, and include a huge pinch of saffron- I have a HUGE tin of Iranian saffron, and I can be liberal with it's use.

I started these last Sunday, and will wait until next Saturday to try one. I am giving them a gentle turn twice daily to keep all of the goodness suspended in the liquid.

 

[xray]

I need to make these again, thanks for the reminder. I used 2 jalapeño peppers last time, I couldn’t taste the heat, jalapeños were tasty though...maybe I’ll throw my extra Tabasco peppers in.

 

[HalfSmoked]

Yup its that time again here been thing about it for a couple days now. For sure a great recipe.

Warren

 

[pc farmer]

Yup its that time again here been thing about it for a couple days now. For sure a great recipe.

Warren

They was great HS. I need to start makin them.

 

[HalfSmoked]

pc farmer Thanks for the like it is appreciated.
I have some in the fridge now.

Warren

 

[xray]

I just finished my last two. Wife and I take them for breakfast at work. Making more tonight!