5.0 from 6 votes
Beet Dyed Hard Boiled Eggs
These Beet Dyed Hard Boiled Eggs are beautiful and oh so easy to make.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 117 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 6 eggs
- 1 can pickled beets
Instructions
- Place eggs into a saucepan, and cover with water, heat on high until the water boils, cover saucepan with a lid, and turn off the heat. Leave the saucepan with the eggs inside on the stove for 15 minutes. This will let you cook hard boiled eggs without having to worry about over cooking them. Remove pan from stove, and run cool water through the pan. When the eggs have cooled off enough to peel, peel the eggs. Place the canned beets into a bowl and add eggs. It is a great idea to use a glass bowl here, sometimes plastic bowls can stain. Place hard boiled eggs into bowl with the beets. Cover bowl, and place in the refrigerator for 24 to 36 hours.
Cup of Yum
Nutrition Information
Calories
117kcal
(6%)
Carbohydrates
5g
(2%)
Protein
8g
(16%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
245mg
(82%)
Sodium
236mg
(10%)
Potassium
199mg
(6%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
375IU
(8%)
Vitamin C
3.1mg
(3%)
Calcium
48mg
(5%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 117
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 245mg | 82% |
| Sodium | 236mg | 10% |
| Potassium | 199mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 48mg | 5% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.