Mustard Eggs

By Maudie30

hard boiled eggs, marinated in a wonderful sweet yet tart mustard marinade.
I tasted these eggs in Amish country a couple of years ago and have been making them ever since.

Ingredients

• For the sauce:
• Large clean mason jar, big enough to hold 12 hard boiled eggs (peeled)
• 4 Tbls yellow prepared mustard
• 2/3 c sugar
• 1/2 tsp salt
• 3/4 c white vinegar
• 3/4 c water
• 2 drops yellow food coloring (optional)

Preparation

Step 1

Hard boil, cool and peel 12 large eggs. Place them in a clean mason jar.

Add sauce ingredients in a sauce pan, bring to a boil stirring almost constantly.

Cool for about 20 minutes. Pour over eggs and allow to cool completely.

Seal the jar and store in the refrigerator for at least 72 hours before serving.