Easy Pickled Eggs

Easy Pickled Eggs

8
Robin 0

"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."
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Ingredients

1 d 12 m servings 48 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 48 kcal
  • 2%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool under cold running water. Once the eggs cool for a bit, roll the eggs back and forth on the counter to crush the shells, then return to the cold water for up to an hour. They will peel very easily then.
  2. Place the peeled eggs in a large bowl or large wide mouthed jar with a lid. Pour in the pickled beets and juice. Add onions if you are using. Let them set in the refrigerator for at least 24 hours - 2 days is best if you can wait that long. Turn jar or stir once or twice to be sure that the eggs are evenly colored. Slice eggs in half and arrange on a tray to serve.

Reviews

8
  1. 10 Ratings

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Most helpful positive review

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 wit...

Most helpful critical review

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.

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 wit...

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

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...

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!

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.

Are you serious? Where the heck is the vinegar?