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.
Mustard Eggs
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
Gram's Recipe Box 
Ewww! Can I just eat the cauliflower separately as my personal variation? That does NOT sound the least bit appealing. Appalling, yes, appealing, no. Somehow I think this would go nicely with a vile tomato gelatin dish my grandmother made one time.
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I am always baffled by the names of recipes that have so little to do with the ingredients. I’d think that this would be called vinegar eggs, or Sweet and Sour eggs, but not mustard eggs.
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This recipe reminds me of a recipe from Germany called ,Eier in Senfsauce and you eat it with Potatoes.
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