Beet Dyed Hard Boiled Eggs

Hard-boiled eggs dyed with pickled beet juice are one of the dishes that I simply must have for spring. I think certain holidays and certain seasons really cry out for specific food dishes. For me spring means two things made by a good friend of mine. She makes spectacular lamb and these lovely dyed eggs. In fact, she made these eggs. You need to make these 24 to 36 hours before serving, any longer, and they may be all purple, any less, they won’t be purple enough. I think these eggs are just beautiful and would make a lovely addition to someone’s Passover or Easter table.

Hard boiled eggs dyed with beets

Beet Dyed Hard Boiled Eggs

Other fun things to do with Eggs

Naturally dyed eggs
Cascarones – Mexican Easter Eggs
Many ways to dye eggs
GeekFare – My inspiration for these eggs

beet dyed eggs

Beet Dyed Hard Boiled Eggs

These Beet Dyed Hard Boiled Eggs are beautiful and oh so easy to make. 
5 from 1 vote
Print Pin Rate Add to Collection
Course: Appetizer
Cuisine: American
Keyword: Beet Recipes, Eggs
Servings: 4
Calories: 117kcal

Ingredients

  • 6 eggs
  • 1 can pickled beets

Instructions

  • Place eggs into a saucepan, and cover with water, heat on high until the water boils, cover saucepan with a lid, and turn off the heat. Leave the saucepan with the eggs inside on the stove for 15 minutes. This will let you cook hard boiled eggs without having to worry about over cooking them. Remove pan from stove, and run cool water through the pan. When the eggs have cooled off enough to peel, peel the eggs. Place the canned beets into a bowl and add eggs. It is a great idea to use a glass bowl here, sometimes plastic bowls can stain. Place hard boiled eggs into bowl with the beets. Cover bowl, and place in the refrigerator for 24 to 36 hours.

Nutrition

Calories: 117kcal | Carbohydrates: 5g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 245mg | Sodium: 236mg | Potassium: 199mg | Fiber: 1g | Sugar: 4g | Vitamin A: 375IU | Vitamin C: 3.1mg | Calcium: 48mg | Iron: 2.5mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Comments

  1. Dutch

    Thought I’d add…I’m in Asia, but you can probably find those canned Quail eggs in an Oriental foods store in the US…

  2. Dutch

    Boiled, shelled Quail eggs in #5 cans are available to me…I pickle them, pretty much like most of the recipes here…Cut them in half and use for salad garnish…The yolk stays nice and yellow… Great w/ Tuna or Chicken Salad…I get compliments…

  3. Stephanie

    Thanks so much for everyone’s comments. I didn’t know that so many others of you were doing something so similar. I just love this eggs, and thanks to my friend Denise, I have had these on my table for years now. I really can’t think of this spring brunch without these eggs.

  4. Vickky

    I made these for Easter “eggs-actly” as the recipe says and they were such a hit! So pretty and delicious. They do have a bit of a pickled taste, but that only added to the deliciousness of it.
    Thank you for something different to present to the table!

  5. Becky Tidwell

    My mom has made a version of these eggs for over 60 years. We call them Rosy Pickled Eggs. The original recipe came from a Better Homes and Garden Cookbook. We use about 12 eggs, 1 cup of beet juice (plus the beets) 1 c. white vinegar, 4 c water, 2 tps pickling spices, 1 clove garlic, 1/2 tsp salt ( I omit this)1 bay leaf,and sugar to taste. Of course we play around with the taste, adding more beet juice if the color is too light, more sugar if the beets are too “tart”. We place them in one of the large sun tea jars with a lid, refridgerate, and in no time they are eaten!

    • CC

      5 stars
      Thank you Becky. My Dad always made pickled eggs and I ate them as though I’d never get another one. Unfortunately, Dad has passed and I never did get his recipe. Your recipe sounds like it just might be the one. Thank you so much for sharing, I can hardly wait to try it out.

  6. Julie Barthels

    I make “pickled eggs & beets”. Hard boil a dozen eggs, cool, & peel. I add 3 cans of beets, 3 cups inegar, 1/2 cup brown sugar, 1-1/2 tsp.cinnamon, & 1 onion , chopped. Mix toghther & let sit for at least 24 hrs. Yummy !!!

  7. [email protected] Food. Stories.

    I’m so glad to see you love these too! Beet-pickled eggs are one of those divisive foods (the beets and the pickling no doubt contribute to that) but for me, they’re some of the tastiest treats around. And did you know they make rockin’ deviled eggs? (My recipe is linked to my name above)

  8. Tricia

    Pickeled beets & hard boiled eggs. My recipe is I add cans of beets & juice to a large jar w/lid. Add white vinegar & splenda to taste; add cooked/peeled eggs & let sit a few days to pickle. My husband & I are diabetics so this takes a little guilt out of having something sweet. Also add splenda instead of sugar to my potato salad & cole slaw. (A few ideas). Everyone loves it & no one can tell the diff. Don’t be afraid to replace your sugar w/splenda in recipes. It will cut down on your sugar intake along w/the calories.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




shares