If you have never tasted these but you like red beet eggs, I suggest you give them a try. I had mustard eggs for the first time decades ago when a co-worker brought them to a holiday office party.
Do I, or don’t I?
I was skeptical as to whether I would even try them. As they sat on the buffet table, I circled them like a wily cat stalking unsuspecting prey. My intentions were to grab one when no one was watching, take a tentative nibble while positioning myself close to the trash can in order to dispose of this thing as quickly as need be, all the while sparing my co-worker my reaction.
The first bite was followed by another, then another! Oh, my gosh, these eggs were so tasty! The party ended with requests all around for the recipe.
Refreshing change of pace
I like having them around as a break from the better known red beet eggs often found in my refrigerator. I let them sit several days before eating so the mustard yellow color goes completely through the white of the egg and meets up with the yolk.
If you are unfamiliar with how to cook a hard-boiled egg, or just need a refresher, check out the video below. Or you could try my favorite “where-have-you-been-all-my-life” gadget for perfect, easy-to-peel hard-boiled eggs almost every time – an electric egg cooker. (Read more about my newest kitchen friend on my post for the Dash Egg Cooker; note that I am not affiliated with the company, I am just a fan of the product!).
Several readers have asked if the turmeric in the recipe can be skipped; the answer is “yes”, but be aware that leaving it out will change the flavor profile and there will be a difference in taste between the mustard eggs made with it or without. The choice to use turmeric or skip it is yours.
Amish Mustard EggsCourse: Snack, Appetizer, SidesCuisine: Pa. Dutch, Coal RegionDifficulty: Intermediate
Hard-boiled eggs pickled in a sweet and tangy mustard brine.
12 hard boiled eggs
1 thinly sliced medium sweet onion
4 cups water
1 cup distilled white vinegar
1 cup granulated sugar
1 Tablespoon salt
3 Tablespoons prepared mustard (like yellow French’s)
1 Tablespoon mustard seed
2 teaspoons turmeric – optional, but recommended
- Combine all ingredients (except eggs) in a medium saucepan and bring to a boil. Simmer for 5 minutes and remove from heat to slightly cool. (about 5 minutes)
- Place hard boiled eggs and sliced onions in a heat-safe lidded jar or glass container. Pour the mustard pickling mixture over eggs and onions. Place in refrigerator for 5 to 7 days.
- Give a swish every day to make sure everything is coated.
- Many supermarkets sell cooked, peeled eggs in bags in the dairy/egg section eliminating the work of cooking your own eggs.