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

141.3 calories; 6.5 g protein; 18 g carbohydrates; 186 mg cholesterol; 458.6 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/28/2006
A little sweet a little sour thought they were pretty good overall. One thing to remember is to use "pickling/canning" salt or kosher salt. The iodide in regular iodized table salt will ruin anything pickled. Read More
(113)

Most helpful critical review

Rating: 3 stars
11/12/2005
Okay but the garlic really seemed to conflict with the rest of the brine ingredients. Warning: this reiew is from someone who grew up eating red beet eggs which though sweet like these typically doesn't have garlic; my dislike for the garlic could just be for that reason or maybe it really just doesn't go well with the eggs. Read More
(48)
22 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/28/2006
A little sweet a little sour thought they were pretty good overall. One thing to remember is to use "pickling/canning" salt or kosher salt. The iodide in regular iodized table salt will ruin anything pickled. Read More
(113)
Rating: 4 stars
05/28/2006
A little sweet a little sour thought they were pretty good overall. One thing to remember is to use "pickling/canning" salt or kosher salt. The iodide in regular iodized table salt will ruin anything pickled. Read More
(113)
Rating: 3 stars
11/12/2005
Okay but the garlic really seemed to conflict with the rest of the brine ingredients. Warning: this reiew is from someone who grew up eating red beet eggs which though sweet like these typically doesn't have garlic; my dislike for the garlic could just be for that reason or maybe it really just doesn't go well with the eggs. Read More
(48)
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Rating: 4 stars
08/12/2010
There was not enough fluid to cover the eggs when jarred. Have not tasted the eggs yet. (on a later date) I now have tried them and they were great! Very good but make sure you don't have to be someplace the next day like work or church! LOL! Read More
(19)
Rating: 2 stars
08/30/2011
I prefer a somewhat tart pickled egg. This recipe yielded a quite sweet egg. The dill and garlic were overshadowed. If I use this recipe again I will reduce the amount of sugar probably by half. Read More
(10)
Rating: 5 stars
06/25/2013
I tried several different pickled egg recipes and my husband loved this recipe and asked me to make them again. I don't eat eggs myself so I can't really taste them and have to trust the recipe but this on is apparently a keeper. Read More
(3)
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Rating: 5 stars
08/03/2014
This was a fantastic recipe! It was one of he best I have tried and the yellow color was a bonus! Read More
(3)
Rating: 4 stars
09/24/2013
This is a good recipe but doesn't make enough brine. My first batch was barely covered. Made a second batch with less eggs and topped off the first two jars. Stuck an extra clove of garlic in the bottom as well as a stem of dill. Used fresh dill with this batch although dried dill also worked great last year. Read More
(2)
Rating: 5 stars
05/02/2013
Made exact recipe but only had 7 massive eggs - brine did not cover them so I agitated them in the 'fridge every day for good coverage. (This issue will depend completely on the size/shape of the jar and your eggs mathematically I assume...). They hit day 5 today so I jumped in - OUTSTANDING! It has been difficult to not eat them all in one sitting. Despite following the recipe the eggs were not yellow as expected more like beige-ish. Still perfect however. Next time maybe more mustard. Read More
(2)
Rating: 5 stars
04/10/2014
If you add yellow onion skins to the boiling mix you will get a deep golden color. Just remember to remove them before covering the eggs with them... or leave them in for some interesting "leaf" patterns on the eggs... Read More
(2)