These gorgeous beet pickled eggs are quick and easy to make with only a few ingredients. Let them sit in the fridge overnight and you will have some very impressive eggs for your Easter brunch! You can "devil" them or enjoy them with flaky sea salt and your favorite spices. You can also find the recipe here: Beet Pickled Eggs
Beet Pickled Eggs
6 hard boiled eggs, peeled*
1 jar pickled beets (16oz)
3/4 cup apple cider vinegar
1/3 cup brown sugar
1-2 T whole peppercorns
Large glass jar or plastic or ceramic bowl (not metal)
Sea salt flakes, for serving
Dissolve the brown sugar in the vinegar by heating it slightly in the microwave (30 seconds) or on the stovetop. Pour into your jar or bowl. Stir in the jar of pickled beets and peppercorns. Add the peeled hard boiled eggs and cover.
Let sit in the fridge overnight.
Remove the eggs and dry them slightly with a paper towel before slicing with a clean knife. Top with flaky sea salt. Enjoy!
*To hard boil eggs, I start them in a pot of cold water (enough to cover them), and bring the water to a boil. Immediately cover them and set a timer for 8-9 minutes and turn off the heat. Drain them and place them in an ice bath (cold water and ice cubes) to shock them. Peel under cold running water.
**For farm fresh eggs: poke them on the larger end with a small thumbtack before boiling to make them easier to peel.
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.