A Beautiful Spring Treat

Beet Pickled Eggs

March 9, 2016   15 Comments

There is zero FD&C Red #40 in those lovely hard-boiled eggs. That brilliant color is the product of a natural source.

Wanna guess?

Beets! I mixed canned beets, white vinegar, and hard-boiled eggs in a Mason jar and this is what happened. The eggs (after 3 days of marinating in the fridge) become pickled and purple.

These would be a fun Easter treat but they also work for every day. Eat them plain for a snack (I add a little bit of salt), slice and put them on a salad for a dash of protein, or make a stunning deviled egg appetizer.

I read pickled eggs are a mainstay bar snack in some parts of the world and are excellent to chase with a shot of vodka – but you didn’t hear that from me (I will deny it if you ask me if I gave you this idea).

You can eat the pickled beets as well (and toss them into a salad, etc.)

The only hard part of this recipe is peeling all those eggs. Here is a video that I found that looks like the fastest way to get it done.

I love his “roll on the plate” method at the end. I use that every time. Also, cooling the eggs with ice will make them easer to handle.

Give these pickled eggs a try! Have you pickled eggs?

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Purple Pickled Eggs Recipe

Makes 12 eggs

12 large eggs
1-15 ounce can whole beets with their juice (or sliced ones if you can’t find whole)
2 cups white vinegar

Heat a large saucepan with enough water to cover the eggs to a boil. Using a spoon place eggs in water and then lower the heat to a simmer. Cook for 15 minutes.

Put pan into sink and add ice to cool and wait 15 minutes. Peel eggs.

Place 12 eggs into two 1 quart mason jars (6 in each jar). Add ½ the beets and beet juice to each jar. Then add 1 cup of white vinegar to each jar and top the jars with water so the eggs and beets are submerged.

Place in refrigerator and wait three days to enjoy. Pickled eggs last one month (maybe more) in the refrigerator.

One egg is 91 calories, 5.0 g fat, 1.6 g saturated fat, 3.3 g carbohydrates, 2.5 g sugar, 6.6 g protein, 0.6 g fiber, 141 mg sodium, 3 SmartPts

Points values are calculated by Snack Girl and are provided for information only.
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My mother makes these for picnics and holidays. I don't like them but the rest of the family can't get enough.

on March 9, 2016

My family has made these at Easter for decades. I am in my 40's and they have always been a part of our celebrations as far back as I can remember. I don't like hard boiled eggs but my grandmother always puts the beets and the eggs together when she serves them and I always take the beets.

on March 9, 2016

What if you just ate th egg white- no yolk? (It's a texture thing for me!). How many SO would it be? When I eat 3 hard boiled egg whites, I count it as 1 SP.

on March 9, 2016

They are called Red Beet Eggs in PA Dutch country and we love them year round. When we were young, folks would bring pickled beets and eggs in a large pickle jar to picnics. We would fish out the eggs because we didn't like pickled red beets! Now I love them both. Thanks for posting

on March 9, 2016

I was going to say the same thing that Sharon already has written above. Red Beet Eggs! I know them well from my Pennsylvania Dutch heritage. My grandparents served them often. (And not only at Easter.) Thank you, Snack Girl, for the recipe and for the inspiration to renew a family tradition.

on March 9, 2016

As a child I shunned beets, but now I love them! I started pickling them about two years ago, possibly as a result of your lovely pink eggs. I find the eggs get a bit rubbery, but if I had a bunch of kids around it would be lots of fun. Maybe will try with my grandson next week. Thanks for the reminder!

on March 9, 2016

We made and sold hard boiled eggs in the store my parents worked at in early 1970's. We used beet juice too with pickling spices, vinegar, and water. Everyone loved them. Note: Fresh eggs are harder to peel then older ones. Here is my method to peel hard boiled eggs: replace hot water in pan with cold water. Then tap the eggs on the side of the pan gently and put the eggs back in the cold water for a few minutes. The water works its way under membrane, making it easier to peel.

on March 9, 2016

The trick to peeling the eggs is the ice bath. I begin to peel after 5 minutes, not 15. And I noticed organic eggs peel easier. Trial and error. Hard boiled eggs are awesome! And eating fermented foods are great for gut health too.

on March 9, 2016

I loved pickled eggs! Thanks for the gentle reminder that I need to make some.

on March 9, 2016

My mom makes these every so often. She'll make regular and pickled and then she turns them into 2 different types of deviled eggs. They go quick.

Julie- I am addicted to fermented food. If I don't like the taste of something I add something fermented. lol I do ice baths too and I peel the egg under the water.

on March 9, 2016

Here's a simple recipe to use to make your own burgundy colored eggs for Easter. instead of using the store-bought dye tabs.
Weeks before Easter, start saving all the outer dry skins from regular onions -- the yellow onion type. When you have several handfuls, put the skins in a pot with a tablespoon of white vinegar, add raw eggs and enough water to cover and simmer for however long you want the eggs to deepen in color. These burgundy colored eggs can be etched with an exacto knife when dry to add some interesting designs to the shells if desired.
It's amazing that the yellow onion skins turn burgundy!

on March 9, 2016

Did you know that you can peel hard boiled eggs with the back of spoon?! I saw a cooking show with Tyler Florence doing this and I tried it. It was the best method I've ever used. Just crack the shell a bit and then insert the bowl of the spoon, facing upside down, under the shell and lift up. works beautifully! Never tried pickled eggs tho...

on March 9, 2016

This is such a great idea. I am glad eggs have returned to favor in the world of nutrition. I finally learned to steam eggs to "hard boil" them instead of boiling them. Especially with very fresh eggs this makes them much easier to peel. I steam for 20 mins but I think 16 is enough. I use my vegetable steamer. These would be pretty for Passover, too!!!

on March 10, 2016

I do this with Carrot juice and Spinach juice as well. Makes for awesome looking plates.

on March 16, 2016

This is similar to a polish recipe my father made. The only difference, we added on small onion to the jar. DELICIOUS!!!

on April 13, 2016

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