Red Beet Eggs
These Red Beet Eggs are the perfect example of how simple ingredients can transform into something bold, beautiful, and deeply satisfying. Humble hard-boiled eggs soak in a sweet and tangy beet brine, turning a vibrant ruby color while developing layers of flavor that feel far more special than the ingredients suggest.
Ingredients
Method
- Hard boil 12 eggs, then cool and peel
- Make pickling liquid: in a sauce pan, combine vinegar, water, sugar, bay leaves, and black peppercorns. Bring to a boil, then allow to simmer for 5 minutes. Remove from heat and allow pickling liquid to cool.
- In a large jar (or 2 smaller jars), drain the beet juice and add to jar. If using whole beets, half or quarter the beets.
- Add layers of peeled hard boiled eggs, beets, and red onion to jar(s).
- When pickling liquid has cooled, fill jars with pickling liquid. Give jars a little swirl to combine beet juice with pickling liquid.
- Place in refrigerator for 2-3 days.
- Red beet eggs are ready to eat after 2-3 days. These delicious eggs will last in the refrigerator for up to 3 months.
Notes
💡 Stretch Your Kitchen Tip
Whether you slice them over salads, serve them alongside a simple dinner, or build them into a snack board, these eggs bring protein, color, and flavor in one effortless step. And the best part? They get better with time, making them a perfect make-ahead staple that helps you waste nothing and enjoy everything.