Yellow Pickled Eggs Recipe - Allrecipes.com
Yellow Pickled Eggs Recipe
  • READY IN 4+ days

Yellow Pickled Eggs

Recipe by  

"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 Edit and Save

Original recipe makes 12 pickled eggs Change Servings

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!
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 4 days 30 mins
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Reviews More Reviews

Most Helpful Positive Review
May 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.

 
Most Helpful Critical Review
Nov 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.

 

12 Ratings

Aug 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!

 
Aug 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.

 
Jun 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.

 
Apr 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...

 
Sep 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.

 
May 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.

 

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Nutrition

  • Calories
  • 141 kcal
  • 7%
  • Carbohydrates
  • 18 g
  • 6%
  • Cholesterol
  • 212 mg
  • 70%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 459 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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