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★ Why You'll Love this Recipe ★
Inspired by Amish Traditions
These yellow pickled eggs were inspired by the kind you’ll often spot on Amish restaurant salad bars. Traditionally made with mustard or turmeric, they get their signature golden color from these ingredients—and their tangy, savory flavor is just as memorable.
Surprisingly Easy to Make
Homemade pickled eggs are simple to prepare and a great way to level up plain hard-boiled eggs. They’re perfect as a quick snack, a flavorful salad topping, or even an on-the-go breakfast packed with protein and zing.
A Funny Start to a Lifelong Snack
When my husband and I were dating, we went shopping for a white elephant gift. I chose something practical. He showed up with a gallon jar of pickled eggs—completely serious. I laughed, thinking it was a gag, but he truly thought it was the perfect gift. That should’ve been my clue…
Homemade Beats Store-Bought
More than a decade later, I’m now the one making homemade pickled eggs. And honestly? They’re delicious! Unlike the store-bought versions that can have a sulfur-like taste, homemade eggs are fresh, flavorful, and especially tasty when made with farm-fresh eggs. Turns out he was right all along.
Pickled eggs are the best when they're homemade.
If you're feeling weird about trying to make your own pickled eggs and it's because you've only ever had (or seen) those giant jars of preserved pickled eggs (or worse, convenience-store pickled eggs), then consider hopping down off your high horse just like I did. And make your own. I'm telling you, NO REGRETS.
★ Ingredients You'll Need ★
Here's a look an what you'll need to make yellow pickled eggs.
- Hard-boiled eggs, peeled.
- Water.
- Sugar.
- Salt. You will need pickling salt to prevent cloudy water.
- Onion. I like yellow onion but any color will work.
- Fresh dill.
- Mustard seeds.
- Garlic. Minced, fresh or paste also works.
- Turmeric. Powdered.
- White vinegar. Apple cider vinegar can also be used.
★ Tips & FAQs ★
No canning required. This recipe is for refrigerator pickled eggs. I do do any long-term, sealed, sterilized canning at this point. Too much trouble for me. But if you're into that, I guess you could use this same recipe and take that extra step. Then you could even wrap them up for your next gift exchange! 😉
Easily. You will just need a few special things for this recipe.
Two quart-sized, wide-mouth Mason jars and this is optional but I prefer the plastic caps since the metal ones get rusty after awhile. Also key is pickling salt. After a little research, I discovered that the iodine in regular table salt can affect the flavor and can cause cloudiness.
The bright yellow color comes from mustard and turmeric in the pickling brine. Both add color and flavor, with mustard offering a tangy kick and turmeric providing earthy undertones.
For best flavor, let them pickle for at least 3–5 days in the fridge. A full week allows the tangy brine to fully penetrate the eggs.
White vinegar is commonly used for its sharp, clean flavor and brightening effect, but you can substitute with apple cider vinegar for a slightly sweeter taste.
Stored in the fridge in a sealed jar, homemade pickled eggs typically last up to 3–4 weeks. Always use clean utensils when handling them to prevent contamination.
Homemade pickled eggs taste fresher and don’t have that off-putting sulfur taste some store-bought versions have due to preservatives. Plus, you can adjust the flavor to your liking!
No, you don’t have to use pickling salt, but it’s recommended. Pickling salt is free of additives like iodine and anti-caking agents, which can cause cloudiness in the brine or affect flavor slightly.
If you don’t have it, you can substitute with pure sea salt or kosher salt—just check the label to make sure it doesn’t contain additives.
★ More Egg Recipes ★
If you love these yellow pickled eggs, then you'll probably also love my pickled red beet eggs, also inspired by the Amish.
These quick yellow pickled eggs were featured on The Weekened Potluck!
Mustard Turmeric Yellow Pickled Eggs
Equipment
Ingredients
- 6 large hard-boiled eggs peeled
- 1 cup filtered water
- 1 tablespoon sugar
- 1 teaspoon salt
- ¼ yellow onion thinly sliced
- 4 sprigs fresh dill
- 1 teaspoon mustard seeds
- 2 teaspoon minced garlic
- ¼ teaspoon turmeric
- 1 cup white vinegar
Mighty Mrs. is a #WalmartPartner.
Instructions
- Fill Mason jar with 1 cup warm water.
- Stir in sugar and salt until dissolved.
- Add onion, dill and eggs in layers.
- Add mustard seed, garlic and turmeric.
- Fill to top with vinegar.
- Secure lid by hand tightening, very gently shake to distribute the ingredients evenly, then refrigerate for at least 24 hours before serving to allow flavors to permeate the eggs. 48 hrs or more is best.
Notes
- I use plastic mason jar lids to avoid rust.
- Gently shake over a sink in case of leaking liquids.
Rev W says
Question - what about dill pickle pickled eggs?
Angela G. says
Since this recipe does use fresh dill, you might find these to be enjoyable if you are looking for a pickled egg flavor that's similar to dill pickles.
Dennis utz says
I put my hard boiled eggs in a smoker to give them a smoke flavor. I make hard boiled eggs in a jar with Koops mustard Arizona heat.
Jason Smith says
The yellow pickled eggs were great. However!
Pickled eggs with beets...NO!!!
As a card-carrying Pennsylvania Dutchman, born in Pennsylvania Dutch Country, from hearty Pennsylvania Dutch stock - they are called red beet eggs ... and Nothing Else.
Angela G. says
Thanks for weighing in here about the name. I like the name Red Beet Eggs better. I was inspired to make both yellow and red pickled eggs these after visiting the restaurant Mrs. Yoder's Kitchen in Millersburg, OH. They offered them as a salad topping but they are so good you can eat them just by themselves.
Dennis utz says
@Jason Smith, I love making hard build eggs I shell them then I put them in my smoker so they get a smokey fellaver to them. And I make hard build shell them put in a jar with koops mustard arizona heat .