My Mom got me started on this experiment.
In Ohio they serve these mustard flavored eggs at restaurant salad bars and I have a brother that really, really likes them. So, Mom was trying to create them at home but wasn't quite satisfied with the results she came up with. We both didn't want to add food coloring but the color just didn't come out right with only mustard in there. I happened upon an article online that used Tumeric to color Easter Eggs. I thought, hmm, why not?
So I tried it. Perfect!
Adds flavor, color, and health benefits. Win win! :) I also opted to use honey as a sweetener instead of the sugar that Mom had used. You know, for more health benefits, and because Honey Mustard in the title sounded more fun. ha
We eat a lot of hard boiled eggs at our house and everyone enjoys the red beet flavored ones. I like the flavor of these and my Husband gave them a thumbs up too. If he's happy, I'm happy! :)
1 cup white vinegar
1 cup champagne vinegar
1½ cups honey
1 Tablespoon prepared yellow mustard
½ teaspoon turmeric
1 teaspoon sea salt
1½ dozen hard boiled eggs, peeled
I used the two different vinegars only because I didn't have 2 cups of white. All white would be fine.
Put all ingredients into a saucepan and heat over medium heat until honey is dissolved, stirring occasionally. (This concoction has a very strong flavor, but once the eggs absorb it the flavor tames quite a bit.) Pour over hard boiled eggs and place into refrigerator for at least a day, preferably several days, before serving. This gives the eggs time to absorb flavor and color.
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We plan to spend the weekend with family celebrating a 16th and a 9th birthday for two very special people. I wish for each of you a special Easter weekend! See you next week!