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

[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!

Back to top

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.

 

[Nodak21]

These things are sooo good. Don’t look the most appetizing but they are awesome. I made this batch on Labor Day and they still tasted great last night. A little salt and pepper and man they are good. I normally don’t care for hard boiled eggs. Thanks for the recipe. Worth the price of membership just for this recipe

 

[Jabiru]

These are our Sumer salad eggs. So tasty.

 

[jcam222]

Bumping an oldie but goodie for some of the newer members. I was just given a bunch of nice clean one gallon glass pickle jars. They are going to make amazing jars for ferments but last night my mind went straight to these mustard eggs. Fit 4 dozen in one jar. I subbed in Splenda for the sugar.

 

[halleoneagain]

Bumping an oldie but goodie for some of the newer members. I was just given a bunch of nice clean one gallon glass pickle jars. They are going to make amazing jars for ferments but last night my mind went straight to these mustard eggs. Fit 4 dozen in one jar. I subbed in Splenda for the sugar. View attachment 669069

Hey, thanks for dragging this up, I'm gonna give them a try. They might be ready for the Fourth!

 

[jcam222]

Hey, thanks for dragging this up, I'm gonna give them a try. They might be ready for the Fourth!

They are addictive!

 

[dons2346]

Haven't made these for a couple of years. They are addictive, not so much for the wife!

 

[GaryHibbert]

I made a batch of these several years ago. They weren't a big hit at our place, so never made them again. Now, after reading all the comments, I'm thinking they would probably be really good in a potato salad. Gonna make a batch and try that.
Gary

 

[801driver]

Forgot about these from several years ago. Thanks for opening the thread again.

I just happen to have a neighbor that recently enlarged his flock and is selling big ones. I have it on the list for putting them together tomorrow and will report back in a few days.

I hope everyone has a safe and fun 4th of July Holiday.

 

[jcam222]

I made a batch of these several years ago. They weren't a big hit at our place, so never made them again. Now, after reading all the comments, I'm thinking they would probably be really good in a potato salad. Gonna make a batch and try that.
Gary

I've thought about actually turning a few into deviled eggs too.

 

[HalfSmoked]

Yup I too new to make some.

Warren

 

[clifish]

Bumping an oldie but goodie for some of the newer members. I was just given a bunch of nice clean one gallon glass pickle jars. They are going to make amazing jars for ferments but last night my mind went straight to these mustard eggs. Fit 4 dozen in one jar. I subbed in Splenda for the sugar. View attachment 669069

I Saw this thread for the first time, today. I was hoping you would chime in on the sugar. Did you use the same quantity of splenda to sugar? Were they sweet? I would rather err on the vinegar side as opposed to sweet.