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Pickled Beet Eggs

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Jamie Parchman | Magic Valley EC

“My family insists I bring these to picnics and barbecues. They are such a pleasant surprise. I also use them for the base of my deviled eggs, which always get raves. They bring a whole new dimension to egg salad, too.”

Two cans whole beets (15 ounces each)
1/4 cup light brown sugar
1/2 cup cider vinegar
1/2 teaspoon ground black pepper
2 teaspoons mustard seed
1 sweet onion, thinly sliced
12 hard-boiled eggs, peeled

1. Place beets with their liquid in a medium sauce pan and warm over medium heat. Add the brown sugar, vinegar, black pepper and mustard seed and bring the mixture to a boil, stirring occasionally. Remove from heat.

2. Place the onion slices and eggs in a large bowl or sealable storage container. Carefully pour the beet mixture over eggs and onion and allow the mixture to cool. Cover the bowl and refrigerate for at least one day, or up to 3 days. The longer the eggs marinate, the better they taste.

Serves 6-8, as an appetizer.

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