This yellow picked eggs recipe was inspired by the pickled eggs you can find at most Amish restaurant salad bars. These are super easy to make yourself and can be a great way to dress up hard boiled eggs to enjoy as a snack, salad topping or breakfast on the go.
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.