1/3 Photos of Pickled Red Beet Eggs
Oh, yeah! Gotta have these at a picnic here in Pa.! Prep/cook time does not include chilling for 8 hours.
My Private Note
Units: US | Metric
- 1Hardboil the 12 eggs; cool and peel.
- 2While 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.
- 3Pour beet mixture over the peeled eggs and refrigerate at least 8 hours or overnight.
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Nutritional Facts for Pickled Red Beet Eggs
Serving Size: 1 (118 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 127.3
- Calories from Fat 43
- Total Fat 4.8 g
- Saturated Fat 1.5 g
- Cholesterol 186.0 mg
- Sodium 103.9 mg
- Total Carbohydrate 13.6 g
- Dietary Fiber 1.1 g
- Sugars 11.9 g
- Protein 6.9 g