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.
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.
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.