Yellow Pickled Eggs

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

Original recipe makes 12 pickled eggs


12 eggs
1 medium onion, thinly sliced
3/4 cup water
1 cup white sugar
1 1/4 cups white vinegar
2 teaspoons salt
1 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/2 teaspoon mustard seed

  • PREP

    15 mins

  • COOK

    15 mins


    4 days 30 mins


  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!


Calories: 141 kcal
Carbohydrates: 18 g
Cholesterol: 212 mg
Fat: 5 g
Fiber: 0.2 g
Protein: 6.5 g
Sodium: 459 mg