Oh, yeah! Gotta have these at a picnic here in Pa.! Prep/cook time does not include chilling for 8 hours.
- Hardboil the 12 eggs; cool and peel.
- While hard boiled eggs are cooling, boil the undrained can of red beets with the water, cider vinegar, brown sugar and onion in a medium saucepan. Boil for 10 minutes.
- Pour beet mixture over the peeled eggs and refrigerate at least 8 hours or overnight.
I just did 6 eggs, they turned out very pretty abd tasted quite beetty! I think next time I will add a few spices to the mix to get more of the "pickle" flavour. We enjoyed them and I like the idea of another reviewer to make them into stuffed eggs as an appetizer. I will make them again, thanks for posting.
Very tasty and pretty. I'm going to use them for pink deviled eggs, topped with a sprinkle of bright red caviar. for Valentine's Day. I added 1/2 teaspoon of Kosher salt, some freshly ground pepper (mixed color peppercorns) and about 1/2 tsp. red food coloring to the boiled mixture (my beets (julienne sliced) were not bright enough.) I also used dark brown sugar because I had just enough in the tail end of a bag leftover from Christmas. The only other thing I did was slice the onion thin rather than chop it. I used a complete white onion, a bit more than 1/2 cup. Will serve on a bed of romaine with chilled canned asparagus, maybe some artichoke bottoms I have on hand if they taste good when I open the can, Thousand Island dressing and the deviled eggs. Hope it makes a romantic first course. I won't tell DH there are *beets* in the recipe. He thinks he doesn't like them and I'll eat the veggie mix later, maybe as a sandwich garnish-He'll only see the pink eggs! All I will have left to do is keep the kids from eating the eggs and the asparagus before dinnertime. Those things tend to disappear in a hurry at our house!
These were so pretty and such a change from my ho-hum white eggs,The taste was great and my husband loved them.Thank you for this recipe.Darlene