How Can I Perfect My Mustard Pickled Eggs Recipe?

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Discussion Overview

This thread centers around participants sharing their experiences and recipes for mustard pickled eggs, inspired by a recent encounter with them in Amish country. Participants discuss their attempts at perfecting the recipe and share variations they have tried.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant describes their experience trying mustard pickled eggs for the first time and expresses a desire to improve their recipe due to an overpowering vinegar taste.
  • Another participant shares a link to a collection of recipes for mustard pickled eggs, suggesting it might help others find a better method.
  • One participant thanks another for the recipe link and mentions they have tweaked their recipe based on what they found, indicating satisfaction with their adjustments.
  • Another participant shares their own updated recipe for mustard pickled eggs, noting a modification to prevent mustard separation in the mixture.
  • One participant mentions that pickled eggs are a tradition for Easter in their household, indicating a preference for beet juice in their recipe.
  • Another participant expresses interest in making pickled eggs after their children finish coloring eggs, showing a connection to family activities.
  • One participant recalls their grandmother making pickled beet eggs and expresses a desire to learn how to make them from scratch rather than using store-bought jars.
  • Another participant shares a family recipe for pickled eggs that has been passed down through generations, highlighting the personal significance of the dish.
  • One participant expresses gratitude for the shared recipes, indicating they plan to try making pickled eggs themselves.

Areas of Agreement / Disagreement

Views differ on the preferred method of making pickled eggs, with some participants favoring mustard while others prefer beet juice. No clear consensus emerges regarding the best recipe or technique.

Contextual Notes

Participants share personal anecdotes and family traditions related to pickled eggs, reflecting a variety of cultural practices and individual preferences.

Who May Find This Useful

Members of the consultant community interested in culinary traditions or looking to experiment with pickled egg recipes may find the shared experiences and variations helpful.

KellyTheChef
KellyTheChef
Gold Member
Messages
7,533
I know this isn't really a PC type recipe, but here goes:

We stopped in Amish country Saturday for dinner. On their salad bar they had regular (purple) pickled eggs that are soaked in beet juice/vinegar/sugar mixture. They also had YELLOW eggs that the waitress told me were mustard pickled eggs. They were soooooooooooo good! I searched on AllRecipes.com for a recipe and I made them on Sunday. I couldn't wait any longer, so I tried one last night. Not sure if they haven't soaked long enough, they tasted similar, but had waaaaaaaaaay too much vinegar taste.:(

Has anyone ever had these and know of a good recipe for them? I may try it again with 1/2 water and 1/2 vinegar if they continue to taste like this. I wasn't sure if they would taste different the longer they sit in the solution.

I REALLY want to know how to make these, they were the best!:) :)
 
  • Thread starter
  • #3
Thank you Ann for that link! From looking over those recipes, I tweaked the recipe I had and I think I have found what will work!

For those of you who would like to try them, they are wonderful!

Mustard Pickled Eggs

6-12 hard boiled eggs, peeled and placed into quart jar with lid
2 T. prepared (regular yellow) mustard
1 c. sugar
1 t. salt
1 1/2 c. white vinegar
1/2 c. water

Bring all ingredients except for eggs to a boil to dissolve sugar completely. Pour over eggs, cover, and refrigerate for minimum of 3 days.
Will keep for weeks in the frig!
 
  • Thread starter
  • #4
I have tweaked this recipe a bit more so the mustard doesn't seperate in the mixture...

I have some of these sitting in the frig right now that I made this morning. I can't wait till they are done in a few days!

Here is the updated recipe:

Mustard Pickled Eggs

2 hard boiled eggs, peeled and placed into quart jar with lid
2 T. prepared (regular yellow) mustard
1 c. sugar
1 T. corn starch
1 t. salt
1 1/2 c. white vinegar


Combine sugar, corn starch, and salt in small saucepan. Then add in vinegar and mustard. Bring to a boil to dissolve sugar completely. Pour over eggs, cover, and refrigerate for minimum of 3 days.
Will keep for weeks in the frig!
 
Last edited:
Pickled Eggs are an Easter Tradition here!

I make mine with beet juice though - I'll have to post the recipe when I get back from lunch!
 
Ooh...I'll have to make some after the kids are done with their colored eggs...
 
  • Thread starter
  • #7
My Grandma is making pickled (beet) eggs for Easter and that's what reminded me of the mustard eggs. Last year when I was looking for this recipe, I think I had these almost daily for about 6 months. Now it's been quite a while and they sound so good to me!


Becky...I would love to see your recipe. Whenever I make pickled (beet) eggs, I just buy the jars of pickled beets and add the eggs to them. I would like to know how to make them myself, though!

 
Okay - here is my recipe. This has been passed down for generations! I always remember my grandma & my mom making them with home-canned beets, but I have to buy mine! I almost always double the recipe. We devour these. When I was dating DH, he thought I was crazy pickling eggs, until he tried them. Now I have to watch him closely, because one time he ate 6 in one sitting!:eek:


PICKLED EGGS

1/3 cup vinegar
1/4 cup sugar
1/4 cup water
1/4 tsp salt
1 can sliced beets, drained - reserve liquid
1 dozen eggs - boiled and peeled


Place eggs in a glass container where they will fit comfortably, but without too much extra room.

In a large saucepan, combine vinegar, sugar,water,salt & beet juice. Heat until boiling and sugar is dissolved. Pour over eggs in jar. Add beets to top of jar to weigh down eggs. Place in refrigerator, and let sit - stir eggs once every 24 hours......try not to eat them for 3 days - if you can wait that long!
 
  • Thread starter
  • #9
Thanks Becky! Now I can buy the cheap beets and "pickle" them myself!!

 

Frequently Asked Questions

What ingredients do I need for the perfect mustard pickled eggs?

To make the perfect mustard pickled eggs, you will need hard-boiled eggs, white vinegar, water, mustard (preferably yellow or Dijon), sugar, salt, and spices such as peppercorns, garlic, and bay leaves. You can also add optional ingredients like turmeric for color or red pepper flakes for heat.

How long should I let my mustard pickled eggs sit before eating?

For the best flavor, let your mustard pickled eggs sit in the refrigerator for at least 24 hours. However, for optimal taste, it's recommended to wait 3 to 5 days before consuming them, as this allows the flavors to meld and intensify.

Can I use different types of vinegar in my mustard pickled eggs recipe?

Yes, you can experiment with different types of vinegar, such as apple cider vinegar or rice vinegar, to give your mustard pickled eggs a unique flavor. Just keep in mind that the acidity level may vary, which can affect the overall taste and preservation.

What is the best way to store my mustard pickled eggs?

Store your mustard pickled eggs in an airtight container in the refrigerator. They can last for up to 3 to 4 weeks if kept properly. Make sure the eggs are fully submerged in the pickling liquid to maintain their flavor and texture.

Can I add other ingredients to my mustard pickled eggs for extra flavor?

Absolutely! You can enhance your mustard pickled eggs by adding ingredients like sliced onions, jalapeños, or fresh herbs such as dill or thyme. These additions can provide extra layers of flavor and make your pickled eggs even more delicious.

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