Red Beet Eggs for a Crowd

Red Beet Eggs for a Crowd

2
tam dewitt 0

"Great side dish for holiday get-togethers."

Ingredients 1 d 15 m {{adjustedServings}} servings 126 cals

Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 212 mg
  • 71%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar, sugar, and water until sugar has dissolved.
  2. Mix sliced beets, hard-cooked eggs, and sweet onion into the liquid; add more water so liquid covers eggs completely if needed.
  3. Cover container and refrigerate for 1 to 3 days, stirring the eggs and beets twice daily. The longer they soak, the deeper the eggs' color will be.
Tips & Tricks
Arugula and Beet Salad

Learn how to put a contemporary twist on the traditional Waldorf salad.

Bella’s Rosemary Red Potatoes

A simple side dish that’s impressive enough for holidays and guests.

Footnotes

  • Cook's Note:
  • I have found when hard-boiling eggs -DO NOT USE SUPER-FRESH EGGS. They are harder to peel than older ones. Also I put a pin-hole in the large end of the egg and add a dash of vinegar to the egg water.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 2

  1. 2 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Lorie
4/13/2012

My father -in-law loves these eggs! Great reciipe.They come out so pretty.

Arizona Desert Flower
4/18/2013

These were wonderful! Add the onion, it adds depth of flavor...