"Classic purple pickled eggs. This brings back such fond memories of every Easter and Christmas at my grandmothers. This is easiest recipe I know and we no longer do it any other way." — Robin
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1 (15 ounce) can
sliced red onion
This will make them better:
Drain the beet liquid into a small saucepan. Add 1/4 c. sugar and 1/4 c. of cider vinegar. Simmer while stirring for 5 minutes. Put eggs into container and top with onions if using them and then beets , add liquid. Refrigerate for at least 48 hours, 4 days is best. Be sure to stir or shake container once or twice a day for even color. I usually use a max of 8 eggs with this recipe.
I tasted one after 24 hrs, and decided to add some apple cider vinegar as I like a bit of a twang to my pickled eggs. They were ok. I doubt I'll make them again.
I have been eating these my whole life (68) and they have always had a couple tablespoon of cider vinegar in them. Maybe this is a Pennsylvania Dutch thing
The easiest recipe I know of...to answer Donnadeety's question, no you don't add cider vinegar as the pickeled beet juice contains it already
I have even made pickled deviled eggs for an interesting color twist
Well, it was really difficult to wait 2 days but I did! We thought these were very good, I did add minced garlic. These make such a great 'on the run' snack for me!
This was so handy! My family has been making pickled eggs with beets for as long as I can remember.. Best of all these eggs didn't make it 24 hours! One down fall it did have was the longer they sat the sweeter they got. So to keep it like my family makes it I did add 1/4 c. of cider vinegar. Thanks for sharing.
Are you serious? Where the heck is the vinegar?
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Pickled Eggs
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 23
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