Purple Pickled Eggs For Spring

March 9, 2022   26 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.

Purple Pickled Eggs For Spring

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

4.5 from 4 reviews

Makes 12 eggs
Prep time: 5 min
Cook time: 15 min

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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.

Nutrition Facts

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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Great post Snack Girl! Try this method for easy egg peeling:… It's easy and so much fun that your kids will want to help! =)

when done do you also eat the beets

@john - good question! Yes, the beets are delicious too! I chopped them up and put them in a salad.

I grew up on these. It was an Easter tradition. My fathers family originated from Czechoslovakia so kielbasa and pickled beet eggs was a tradition. My dad also added onions and garlic as well. And they last for weeks. The longer you let the soak the deeper the color and flavor. We usually soak for a week. Enjoy!

That lifehack method looks like magic!! Can't wait to try it. Thanks for recipe...eggs are an almost perfect food, and the beets and eggs are both good choices in my low-carb life!

These are so pretty! Will do this soon. I love beets, plain, pickled, buttered. Lately I've been finding them cooked and shrink-wrapped in produce dept, and a with very long exp. date. Do you think without the juice they would work this well?

Thanks Lisa, love pickled eggs. Have a question, it seems to me that the cold eggs would crack when lowered into boiling water. Any thoughts?

These were a mainstay of my childhood (My family is of Polish ancestry). My mom used pickled beets in place of the vinegar. She used to make them at holidays, but now she does it all year round. Whenever she announces she's made a batch, it's a race to see who can get to her house first!

I love beets! I'm definitely going to try this - although I think I will only do 6 eggs. My question is, does it have to be done in a mason jar? Would a Tupperware type container work? I have glass bowls that have plastic lids (fit like Tupperware) - would that work or does the seal on the bowl need to be tighter? I don't actually own any mason jars and really don't want to have to buy them since I have no where to store the extras.

My Grandmother used to make these - Polish! She always had these around. I forgot about them. Thanks for a nice memory boost. Maybe I will start today since I am snowed in again.

@Janet - you do not need Mason jars - you can use Tupperware or Gladware or whatever you have that is a tightly sealed container.

Thanks for your question!

You are the best! My husband and I love, love, love these eggs. Whenever we go to certain parts of Pennsylvania, these seem to be a staple for the locals - especially in the Lancaster County area. They even sell them shrink-wrapped two packs in convenience stores. Now I don't have to wait to go there to have them. Thank you so much, Snack Girl!!

I LOVE pickled eggs, but was always disappointed when I realized that even the ones sold at my local farm stand had Red 40 in them! Now I have to wait for this snow storm to end to go get me some beets! LOL

I love using beets for color. I color my blanched onions for salads and hummus with beet juice. Beets have been used for centuries as a colorant.

Try putting some colored onions on top of hummus then sprinkle with sumac. It makes a nice presentation. : )

Hi Lisa...these sound delicious! I think I'll try putting in other veggies to get pickled, like cauliflower and cucumber slices to start with. Maybe that way I can get my grandkids (have to admit, and me too) to eat more veggies!

Snack-Girl, you inspired me to try making pickled beets! Thank you! When the beets are eaten up I'm going to use the liquid for pickling hard boiled eggs,

So should the can of beets be pickled beets? Not that I want to add sugar, but I always though sugar was part of the pickling equation. Please enlighten me!

@Lilyan - No, you don't want to use pickled beets - simply canned beets. Sugar is used as a flavoring agent in tons of pickling recipes. With the eggs, I do not think it would taste very good. Thanks for your questions!

I love these, my mom used to make them all the time. Every time we would finished our store-bought pickles my mom would save the juice and put it in a big pickle jar. My mom would add more vinegar to it and then add the eggs and the beets and the juice and they were delicious. I tried the boiling method and every single one of my eggs cracked. What a disappointment since I have farm fresh eggs and my girls worked really hard for them.

ive always added a splenda sugar packet to every 2 eggs in the measure. very delicious

Your post this morning brought a burst of familiarity and joy as I remembered all the "red beet eggs" eaten especially at Easter by my family of Pennsylvania Dutch descent. I've only made them myself once or twice, but I am highly motivated to prepare them for Easter this year!

I can't wait to make these! I grew up eating pickled eggs but haven't actually made them myself.

I boil mine using my Instant Pot and they are super easy to peel. I cook on Manual for 5 minutes then natural release, I usually forget about them and they are always fine when I remember them fifteen to twenty minutes after the pressure has fully released.

Even cooking them on the stove or baking in a muffin tin, you can put the egg in a small jar of water and shake it. That also makes them easy to peel.

Thank you for reminding me of a childhood favorite.

I love my egg cooker - I was tired of having hard boiled eggs that looked like edward scissor hands had peeled them. I love pickled eggs and will give this recipe a try. thank you for sharing.


Yum. I have this egg cooker for 12 eggs. I love it and would highly recommend it to anyone.

Anna, try steaming eggs for 20 minutes. Just use any steamer pan where top pan has holes in it (for the eggs) and add water to bottom pan. After 20 minutes put the eggs in ice water for a few minutes. This makes them so easy to peel.


My dear mother used to make these. Of course she loved beets too and canned her own. We had them whenever but would be beautiful on an Easter spread!


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