BEET PICKLED EGG

Beet Pickled Deviled Eggs

This is a recipe my mother has made for as many years as I can remember, so a really long time. When I spotted these beautiful beets I knew exactly what I want to make with them.

This is an easy recipe and a show stopper…winning!!

Beet pickle eggs are great for a party. They could be served as an appetizer or put into a green salad for an exciting pop of color. If you like pickles you will love these!!

Beet Pickled Deviled Eggs

I don’t know about anyone else, but I am always looking for a new appetizer. Don’t get me wrong I love good stuffed mushroom or a cheeseboard but…lets mix it up a bit! Nothing like a yummy deviled egg with an amazing color…. and the ingredients are simple and expensive.

One catch, you have to plan ahead a little.

Recipe for Beet Pickled Eggs

Ok, lets pickle these puppies!

I do recommend wearing and apron or something other than your Sunday Best. I am a very messy cook! Beet juice doesn’t play around ya’ll. I am sure you don’t want to look like Barney the Purple Dinosaur when your done…just guessing.

Let’s do THIS!

Beet Pickled Eggs (Using Fresh Beets)

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Servings

servings

Prep time

Hours

Cooking time

Minutes

Calories

300

kcal

Ingredients

6 Hardboiled Eggs
3 Medium Fresh Beets
1 Cup Cold Water
1 Cup Apple Cider Vinegar
1 Tablespoon Table Sugar

Directions

Add the Beets, Apple Cider Vinegar, Water, and Sugar in to a pot and bring to a boil.
After boiling reduce heat to a simmer for 5 mins.
Allow Mixture to Cool
Pour Mixture into a Jar or Container with lid, Add in peeled hardboiled eggs.
Refrigerate for 24 hours. (The eggs will color quickly. The longer they soak the darker they will be.)
Serve and Enjoy!