Purple Pickled Eggs For Spring
March 17, 2021 22 Comments
How do you make these purple pickled eggs? 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 what I used?
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. Check out my Lighter Deviled Eggs.
I did use my favorite egg cooker to make the hard boiled eggs. It took two batches.
I found that ever since I picked this up at a tag sale - I eat more hard boiled eggs. My Dash Egg Cooker Review shares the low down on this kitchen appliance that is totally not necessary.
I find it fun to use!
The hardest part of this recipe is peeling the hard boiled eggs. I put them in cold water and then I roll them on a cutting board to crack them. It works well.
Then you put them in two jars. Put 6 eggs, half the beets, and half the beet juice in each jar.
Then you fill the jars with 1 cup white vinegar and water to cover. Leave them in your fridge for three days to pickle. I added some pickling spice to see what would happen but that is an experiment.
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.)
Give these pickled eggs a try! Have you pickled eggs?
Purple Pickled Eggs Recipe
Makes 12 eggs
Prep time: 5 min
Cook time: 15 min
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, 2 Green, 0 Blue, 0 Purple WW SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
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