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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.
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Course: Breakfast, brunch, dinner, lunch, Snack
Ingredients Method Notes

Ingredients
  

  • 12 hard boiled eggs
  • 1 can whole beets or fresh beets from produce aisle
  • 3/4 cup apple cider vinegar
  • 1/2 cup water
  • 2 tbsp sugar
  • 2-3 bay leaves
  • 8-10 black pepper corns
  • optional: sliced red onion

Method
 

  1. Hard boil 12 eggs, then cool and peel
  2. 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.
  3. 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.
  4. Add layers of peeled hard boiled eggs, beets, and red onion to jar(s).
  5. When pickling liquid has cooled, fill jars with pickling liquid. Give jars a little swirl to combine beet juice with pickling liquid.
  6. Place in refrigerator for 2-3 days.
  7. 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.

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