Get ready to whip up colorful, hard-boiled eggs that are as fun to make as they are delicious to eat.

Whether you’re serving up a snack for your kiddos or impressing your foodie friends, these pink, protein-packed beauties are sure to steal the show. And here’s the best part— despite their gourmet appearance, they’re super easy to prepare. With just a quick boil and a splash of beet color, you’ll have a stunning dish that will WOW the crowd. Trust me, these pretty eggs are no yoke!

Feel free to save and use the pickled beets for another recipe, like my Angel Eggs!

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Beet Pickled Eggs (Naturally Pink!)

Get ready to whip up colorful, hard-boiled eggs that are as fun to make as they are delicious to eat.
Yield: 4 pink eggs
Prep Time: 10 minutes
Total Time: 1 day 10 minutes
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Ingredients
 

  • 4 large eggs, hard-boiled and shell removed
  • 2 tablespoons apple cider vinegar
  • 1 (16-ounce) can pickled beets
  • ½ tablespoon peppercorns
  • ½ teaspoon salt

Instructions
 

  • In a large mason jar, combine the pickled beets with liquid, apple cider vinegar, peppercorns, and salt. Mix well. Carefully drop in the eggs, tightly close the lid and turn the jar upside to fully coat the eggs in the liquid. Refrigerate upside down for 24 to 48 hours. Remove the colorful eggs from the jar, slice in half and enjoy!

Notes

• Total time includes 1-2 days of pickling. 
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 eggCalories: 80Carbohydrates: 1gProtein: 6gTotal Fat: 5g— Unsaturated Fat: 3.5g— Saturated Fat: 1.5gCholesterol: 185mgSodium: 60mgFiber: 0gTotal Sugar: 1g— Natural Sugar: 1g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!