Red 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.
Find it online: https://gracefuldame.com/red-beet-eggs/
