RecipePretty-in-Pink Eggs
- Calories: 80
- Protein: 6 g
- Total Fat: 5 g
- Unsaturated Fat: 3.5 g
- Saturated Fat: 1.5 g
- Cholesterol: 185 mg
- Total Carbohydrate: 1 g
- Dietary Fiber: 0 g
- Total Sugar: 1 g
- Natural Sugar: 1 g
- Added Sugar: 0 g
- Sodium: 60 mg
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!
- Prep time
- Total Time
- • 4 large eggs, hardboiled and shell removed
- • 2 tablespoons apple cider vinegar
- • 1 can (16 ounces) pickled beets
- • ½ tablespoon peppercorns
- • ½ teaspoon salt
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!
Nutrition information provided for one egg, two halves.
Feel free to save and use the pickled beets for another recipe, like my Angel Eggs!
