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Yellow Pickled Eggs

Yellow Pickled Eggs

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    4 d 30 m
TINAMARIES

TINAMARIES

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 {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 212 mg
  • 70%
  • Sodium:
  • 459 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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!
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Reviews

Dave Aaserude
102

Dave Aaserude

5/28/2006

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.

KELLIBO
48

KELLIBO

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.

Detmurds
14

Detmurds

8/11/2010

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!

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