The Mama's Pa Dutch Red Beets & Eggs

"I saw another recipe posted for this and when I made it, it was a little different than the one my Mama always made. So I called her and this is what she told me was in her original recipe. It tasted just the way I remembered. And before you start critiquing, this recipe was not meant to have cinnamon and allspice in it. It's just a simple, quick way that I was taught to make red beet eggs and I was told that this is the "Central PA Dutch" version, not the Amish version. I don't know the difference, but these are fantastic. Hope you enjoy! (COOK TIME DOES NOT INCLUDE OVERNIGHT REFRIGERATION)"
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Ready In:


  • 18 eggs, hard-boiled and peeled
  • 4 (14 1/2 ounce) cans sliced red beets in juice
  • 1 13 cups sugar
  • 1 cup white vinegar


  • Place hard-boiled eggs in the bottom of a 3 quart (or bigger) plastic container that can be sealed with a lid (we use a Tupperware container).
  • Open the cans of beets and drain the juice into a medium saucepan. Dump the beets into the container on top of the eggs.
  • Add the sugar and vinegar to the beet juice. Heat the saucepan on the stove over Medium heat, stirring constantly, until sugar has dissolved (about 10 minutes) but DO NOT BOIL.
  • Pour the beet juice over the eggs and beets in the container.
  • Cover and refrigerate overnight before serving to allow the juice to soak into the eggs and sweeten the beets.
  • NOTE: My Mama's rule of thumb on the measurements for this recipe is to use 1/3 cup of sugar and 1/4 cup of vinegar for EACH 14.5 oz can of beets that you are planning to use. Adjust the amount of eggs to your liking, but make sure that there is enough juice to cover the beets AND eggs.

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  1. These came out just the way my mother always made them! They are the perfect alternate way to use up all those dyed Easter eggs instead of egg salad or deviled eggs. The longer they soak the darker they get and the better they are. (1)
  2. OMG these are perfect. These are just the way my mom use to make them too. I made this exactly as written and the measurements are spot on. Loved these and will make them again!


Founding member of 'Zaar from way back in 2005 when this site was in its heyday. I didn't really start trying to cook until I was in my 20's, but Recipe Zaar really helped build my love for food and showed me the beauty of culinary experimentation. I'm still here as of 2024 so I hope you enjoy the recipes that I've managed to compile over the last two decades. Thanks for stopping by!
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