Beet Pickled Eggs

Name: Beet Pickled Eggs
Prep time: 5 min
Total time: 12 h 5 min
Yield: 8 serving
Ingredients: 8 hard boiled eggs; 2 cups pickled beet juice

User Reviews

4.5

6 reviews

Excellent

Prep Time
5 mins
Additional Time
12 hrs
Total Time
12 hrs 5 mins
Servings
8
Calories
115 kcal
Course
Side Dish
Cuisine
American

Beet Pickled Eggs

Iris Warren

Report

Made with just hard-boiled eggs and pickled beet juice, these Beet Pickled Eggs add a beautiful pop of color to salads and other dishes. Allow them to chill longer and they'll have a tangy pickled flavor you won't be able to resist snacking on!

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

8 hard boiled eggs
2 cups pickled beet juice from quick pickled beets recipe

Add to Shopping List

Instructions

Place hard boiled eggs in a 1-quart jar that has a tight fitting lid.
Pour beet juice over eggs to cover completely. Place the lid on securely and store in refrigerator.

Notes

Note that the eggs in my photos marinated for just 12 hours. The longer the eggs sit in the pickling liquid, the more pink they will get, and the pink will eventually penetrate to color the entire yolk. The eggs will not have a very noticeable pickled flavor after 12 hours, but are extra pretty for salads, deviled eggs, etc. The pickled flavor will increase over time - allow 1 to 3 weeks for increased pickled flavor.
These eggs can be stored in the refrigerator for up to 4 weeks.
I especially like to make a jar of these eggs the night before I'm serving a big fresh salad or a bunch of appetizers - so I can add pretty slices of pickled eggs to the salad and make some gorgeous deviled eggs!

Nutrition Information

Show Details

Serving 1 Calories 115kcal (6%) Carbohydrates 10g (3%) Protein 7g (14%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Cholesterol 187mg (62%) Sodium 127mg (5%) Sugar 8g (16%)