Beet Pickled Eggs
Yield: 8
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!
Ingredients
- 8 hard boiled eggs
- 2 cups pickled beet juice from quick pickled beets recipe
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:
Serving: 1 Calories: 115kcal Carbohydrates: 10g Protein: 7g Fat: 5g Saturated Fat: 2g Polyunsaturated Fat: 3g Cholesterol: 187mg Sodium: 127mg Sugar: 8g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.