I’m back and apologize for my long absence! The recovery from foot surgery was much more difficult than I anticipated, that is certain. I hope you didn’t give up hope because I have simply tons of great vintage recipes to share with you. Although this one, Mustard Eggs, is not something I would ever in my right mind make, it’s an interesting one none the less. I wonder about the variation, would the cauliflower stand in for the egs or the onions? Stick around for cakes, dinner, side dishes and some mystery items.
12 Hard boiled eggs (peeled)
2 Tbl mild mustard (French’s regular)
1 cup sugar
1 Tbl salt
1 Tbl celery seed
1 Tbl mustard seed
6 whole cloves
2 onions sliced
2 cups vinegar
Simmer all ingredients except eggs & onions for 10 minutes. Place onions & eggs in a large container and pour mixture over them. You may add water if vinegar is too strong. Cover & refrigerate overnight.
Note – you may also use cauliflower for a variation of this dish