Amish Pickled Mustard Eggs marinate hard cooked eggs in a savory brine for a flavor somewhat like deviled eggs.
Amish Pickled Mustard Eggs is my recipe of the day for the blogging event Farmer’s Market Week. A ton of food bloggers have been doing joint postings all week long. And we wrap things up today. I hope you have enjoyed following along!
So far this week I have shared my recipes for Dill Vinegar, Pickled Sport Peppers, Watermelon Rind Pickles, and Chow Chow.
Amish Pickled eggs can come in several types. This one uses mustard to add flavor. If you haven’t had this type before, it tastes similar to a hard boiled deviled egg.
I have used fresh turmeric in this to keep the brine from clouding the way adding prepared mustard does. You can find fresh turmeric in many stores now. But push to shove, an Indian or Pakistani market always has it. They will have mustard oil as well. But if pressed, you can heat mustard seed in oil until it is infused.
I only did a half dozen since you really don’t want to keep these indefinitely. As eggs sit in the brine over time, the white will become rubbery. So better just to make a few and then another batch later if you need.
Enjoy your eggs with salads, by themselves, or perhaps even for a lovely colored deviled egg.
Here’s more Farmer’s Market Week Recipes
Starters and Sauce Recipes
- Amish Mustard Pickled Eggs by Palatable Pastime
- Cheddar Zucchini Scones by Hezzi-D’s Books and Cooks
- Grilled Salsa by SueBee Homemaker
- Spicy Blender Salsa by Cheese Curd In Paradise
- Summer Charcuterie Board by Magical Ingredients
- Tomato Bacon Jam by Take Two Tapas
- Watermelon Margarita by Lemon Blossoms
Side Dishes Recipes
- Green Beans Almondine by Life Love and Good Food
- Olive Garden Salad by Devour Dinner
- Parmesan Roasted Zucchini Boats by Family Around the Table
- Zucchini Crisp by Kate’s Recipe Box
Main Dish Recipes
- Chicken Asparagus Pasta Recipe by Hostess At Heart
- Grilled Choripán with Chimichurri by A Kitchen Hoor’s Adventures
- Heirloom Tomato and Fresh Mozzarella Caprese Sandwich by Jolene’s Recipe Journal
- Heirloom Tomato Pie by The Fresh Cooky
- Mushroom Bourguignon by A Day in the Life on the Farm
- Rotisserie Chicken Quesadillas with Fresh Pico de Gallo by Blogghetti
- Blueberry Sour Cream Coffee Cake by House of Nash Eats
- Gluten Free Grilled Peach Shortcakes by Frugal & Fit
- Grilled Fruit Tortilla Rollups by The Freshman Cook
- Pavlovas with Whipped Cream and Berry Compote by Karen’s Kitchen Stories
- Skillet Sourdough Blueberry Cobbler by Savory Moments
- Summer Berry Dutch Baby by The Redhead Baker
Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.
Amish Pickled Mustard Eggs
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Amish Pickled Mustard Eggs
Amish Mustard Pickled Eggs
- jar with lid
- 6 large eggs (preferably a 4-5 days old)
- 1/2 teaspoon baking soda (helps egg peel easily)
- 2 cups water
- 3- inch piece fresh turmeric (sliced)
- 2 tablespoons mustard seeds
- 1/4 cup white vinegar
- 2 tablespoons sugar
- 1-1/2 teaspoons salt
- 1 teaspoon mustard oil
- 2 drops yellow food color (optional)
- 1 ounce thinly sliced red bell pepper
- 1 ounce thinly sliced onion
- Stir baking soda into water in a saucepan and add six eggs (enough water to cover).
- Bring to a boil and boil gently for ten minutes.
- Remove from heat; drain off hot water and run cold water over the eggs to cool them down.
- Mix water with fresh turmeric ,mustard seeds; bring to a boil, then reduce heat and simmer until brine reduces to one cup. Strain brine.
- Stir remaining ingredients into hot brine,
- Pack peeled eggs into a quart jar with sliced peppers and onions mixed throughout.
- Cover with brine.
- When the brine cools down, add the cap to the jar and refrigerate 1-2 days.
- Eat within 4-5 days.
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These look so delicious, cannot wait to make them!