These colorful red beet eggs are bursting with flavor. They make the perfect, protein packed snack or side dish that will your tastebuds! So yummy!
Traditionally, the Amish and Mennonites are known for putting together amazing spreads when hosting friends and family for things like Sunday dinners or special holidays. My grandma used to use to describe this as serving up the "seven sweets and seven sours." There would be so many different side dishes, dinner rolls or breads, salads, pickled things, and multiple options for dessert.
I remember, as a child, I could typically count on either deviled eggs or red beet eggs making it to the lineup of yumminess being served up. And I loved them!
To this day, red beet eggs are still a Pennsylvania Dutch food I regularly get hungry for. I don't host big Sunday dinners quite like my Mennonite grandma (typically, I host Saturday evening gatherings) so I don't serve them to guests very often. Instead, I make myself a jar and use them as a quick, easy snack.
To eat them, I cut them in half, add a little salt and sometimes some pepper and thats it! I'll eat them with the refrigerator picked beets that I've used the liquid from to make the eggs. The two together are absolutely delicious!
Ingredients
10-12 eggs.
About 2 cups of liquid drained from 1 quart of refrigerated pickled beets. (Yes, if you have not done so already, you will need to make yourself a jar of pickled beets! Crafting them is pretty easy. However, they do need a couple of days to allow them to pickle properly.)
Directions
Begin by hard boiling the eggs. The perfect way to do this is to, first, place the eggs in a saucepan. Add water and completely submerge the eggs. Then, bring to a boil at a medium heat on the stovetop. Once the water begins to boil, remove the saucepan from the heat and allow it to cool.
Carefully, peel the eggshells off the eggs. Rinse the eggs to remove any eggshells that might be trying to stick fast. Then put them into a clean, quart jar.
Fill the jar with the juice from the pickled beets until the eggs are submerged.
Place the jar in the refrigerator and leave it rest for 2-3 days. (That is, if you can resist sneaking one early!)
And just like that you've got yourself some delicious red beet eggs! Whether you choose to share them or eat them all by yourself, I hope you enjoy them as much as I do!
Helpful Tips for Serving and Storage
How do I serve/eat red beet eggs?
To serve, remove the eggs from the jar and slice in half. Be sure to pass around the salt and pepper to allow each person to eating them season them to taste.
If you wish, serve them alongside pickled beets as a mouthwatering, protein rich snack or as an accompaniment to your lunch or dinner!
How should I store these red beet eggs?
Storage: Always store the eggs in the refrigerator and try not to let them sit at room temperature for extended periods of time when you take them out for serving. This way, the eggs stay good a long time - up to four months, according to the National Center for Home Food Preservation!
If there are some that have cut some in half and are leftover after serving, simply store them in an airtight container in the refrigerator for later. I'd recommend not returning cut red beet eggs back into the juice, as the yolk will tend to fall out/crumble into the juice.
Enjoy!
PrintRed Beet Eggs
Bursting with flavor, these colorful red beet eggs make the perfect, protein packed snack or side dish that's sure to delight your tastebuds!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 10-12 eggs 1x
- Category: Appetizer
- Method: Stovetop & Refrigerator
- Cuisine: Amish
Ingredients
- 10-12 eggs.
About 2 cups of liquid drained from 1 quart of refrigerated pickled beets. (Yes, if you have not done so already, you will need to make yourself a jar of pickled beets! Don't worry - crafting them isn't complicated. However, they do need a couple of days to pickle properly.)
Instructions
- Begin by hard boiling the eggs. The perfect way to do this is to first, place the eggs in a saucepan and add water until the eggs are completely submerged. Then, bring to a boil at a medium heat on the stovetop. Once the water begins to boil, remove the saucepan from the heat and allow it to cool to room temperature.
- Carefully, peel the eggshells off the eggs. Rinse the eggs to remove any eggshells that might be trying to stick fast and then put them into a quart jar.
- Fill the jar with the juice from the pickled beets. Ideally, the eggs should be completely covered in juice.
- Place the jar in the refrigerator and leave it rest for 2-3 days. (That is, if you can resist sneaking one early!)
And look at that - you've got yourself some delicious red beet eggs! Whether you choose to share them or eat them all by yourself, I hope you enjoy them as much as I do!
Notes
How do I serve/eat red beet eggs?
To serve, remove the eggs from the jar and slice in half. Be sure to pass around the salt and pepper to allow each person to eating them season them to taste.
If you wish, serve them alongside pickled beets as a mouthwatering, protein rich snack or as an accompaniment to your lunch or dinner!
How are reg beet eggs to be stored?
Storage: Always store the eggs in the refrigerator and try not to let them sit at room temperature very long when you take them out for serving. This way, the eggs stay good a long time - up to four months, according to the National Center for Home Food Preservation.
If you've cut some in half, served them up, and a few of them were left, simply store them in an airtight container in the refrigerator for later. I'd recommend not returning cut red beet eggs back into the juice, as the yolk will tend to fall out/crumble into the juice.
Judith
Added these directly into the jar when I made my pickled redbeets. I love these and don't know if I can wait the few days!