Rating: 4 stars 4.1
24 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

This is a recipe for Amish style pickled eggs that are yellow in color. They go nice with the red beet pickled eggs!

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
4 days
total:
4 days 30 mins
Servings:
12
Yield:
12 pickled eggs
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a large pot and fill with enough water to cover. Bring to a boil, then cover and remove from heat. Let stand 10 minutes. Cool under running water, and remove shells. Place hard-cooked eggs in a large jar.

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  • In a saucepan, combine the onion, water, sugar, and vinegar. Stir in salt, dill, garlic powder, and mustard seed. Bring to a boil, then simmer over low heat for 5 to 7 minutes. Pour over the eggs in the jar. Cover and refrigerate for at least 4 days. The eggs will be yellow!

Nutrition Facts

141 calories; protein 6.5g; carbohydrates 18g; fat 5g; cholesterol 186mg; sodium 458.6mg. Full Nutrition
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