Beet Pickled Eggs

Beet Pickled Eggs

MAKES 12
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!

Ingredients

  • 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)

Directions

  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.

Nutrition

  • Calories: 40
  • Fat: 2.5 g
  • Saturated Fat: 1.0 g
  • Trans Fat: 0.0 g
  • Cholesterol: 95.0 mg
  • Sodium: 40.0 mg
  • Carbohydrates: 0.0 g
  • Fiber: 0.0 g
  • Added Sugars: 0.0 g
  • Sugar: 0.0 g
  • Protein: 3.0 g