Beet Pickled Eggs Recipe

Beet Pickled Eggs

Makes 1 DOZEN

With a beautiful fuchsia color, these eggs are not only vibrant, but delicious. Use them to brighten up your next batch of egg salad, deviled eggs, or even breakfast toast!


  • 1/2 cup distilled white vinegar
  • 2 teaspoons granulated sugar
  • 2 teaspoons mustard seeds
  • 1 teaspoon kosher salt
  • 2 red beets, peeled and quartered
  • 6 large hard-boiled eggs, peeled


  1. In a medium saucepan, combine all ingredients except eggs. Add 1 1/2 cups water. Place on medium-high heat and bring to boil.
  2. Cover saucepan with a lid. Lower to a simmer. Cook 3 to 4 minutes until beets are knife-tender.
  3. Transfer mixture to a large heat-safe jar or bowl. Add hard-boiled eggs. Stir to coat. Refrigerate at least 3 hours or up to overnight (the longer the time, the darker the color).
  4. The eggs will hold in the brine up to a week.


Amount Per Serving (based on 1 servings)
Calories: 40 undefined
Fat: 2.5 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 95 mg
Sodium: 40 mg
Carbohydrates: 0 g
Fiber: 0 g
Sugar: 0 g
Added Sugars: 0 g
Protein: 3 g
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