Best Red Beet Eggs Recipes

PICKLED RED BEET EGGS

Steps:

• Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
• Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
• Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.

PENNSYLVANIA DUTCH RED BEET EGGS AND PICKLED BEETS

Steps:

• Combine red beets, vinegar and sugar in a pan.
• Stir and heat just enough to dissolve the sugar.
• Add the eggs and refrigerate at least one hour (I prefer overnight).

PENNSYLVANIA DUTCH RED BEET EGGS

Steps:

• Hard Boil Eggs.
• Slice onion thinly.
• In a sauce pan combine beets (with juice), onion sugar, water and salt.
• Add vinegar here?.
• Bring to boil and simmer 10 minutes.
• After eggs are cooled, shell them and place in a large jar.
• Cool beet mixture a bit and add to jar. (You don't want it boiling when you add it because you may crack your jar).
• Put in refrigerator for at least 24 hours. The longer the eggs are in the juice, the better they'll taste. Best taste after about 3 days.
• Enjoy!

PICKLED RED BEET EGGS

Steps:

• Hardboil the 12 eggs; cool and peel.
• While hard boiled eggs are cooling, boil the undrained can of red beets with the water, cider vinegar, brown sugar and onion in a medium saucepan. Boil for 10 minutes.
• Pour beet mixture over the peeled eggs and refrigerate at least 8 hours or overnight.

PENNSYLVANIA DUTCH RED BEET EGGS

Steps:

• 1. Boil your 2 cartons of eggs to hard boil w/ salt then immediately put them in very cold water for easy peel. Peel eggs put to side.
• 2. In Large container with a lid add the Red Beet Juice from can first (Hold the beets out first). When all the juice is in add 1 cup of Vinegar and add sugar slowly to taste. *It should not taste too sweet or too vinegary. An even amount to taste. *YOU WILL KNOW
• 3. When its mixed well...Add some Beets then Eggs, Beets then Eggs until all is covered with beets n juice.
• 4. Let it set for 24 hours in the Refrigerator so it will soak into the eggs...Then enjoy!
• 5. You can make them into Deviled eggs, or cut in halves or just the whole eggs with the beets all around. Like I said...IF YOU LOVE BEETS YOU WILL GO CRAZY OVER THESE.

RED BEET EGGS FOR A CROWD

Steps:

• Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar, sugar, and water until sugar has dissolved.
• Mix sliced beets, hard-cooked eggs, and sweet onion into the liquid; add more water so liquid covers eggs completely if needed.
• 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.

RED BEET EGGS

Steps:

• Mix sugar, salt, cider vinegar, water, 1 cup beet juice, mixed pickling spice, and heat and let simmer for 15 minutes. Add red beets into mixture. Pour over hard boiled, peeled eggs. Refrigerate overnight. Slice in half before serving.

RED BEET SPREAD AND DEVILED EGGS

Steps:

• 1. Place cut up beet in blender with the cream cheese and blend and pulse until smooth and blended. add remaining ingredients into blender except chives. Blend all and Pulse a few times. Pour into serving bowl and top with chopped chives. --- Great spread on roast beef sandwiches, or French bread or as a dip for veggies, on crackers.....
• 2. For Red Beet Deviled Eggs: 12 eggs, hard boiled Enough beet spread to make a dark pink color 12 egg yolks, mashed Place the eggs in boiling water and boil for 10 minutes. Remove from heat and test egg for doneness.(take egg from water and spin on flat surface if spins -it's done- if it wobbles it's not) When eggs are done remove shells by peeling off carefully- starting at wide end. Cut eggs in half lengthwise and remove yolk. Place eggs on platter. Place yolks in small bowl with enough beet spread to make a smooth dark pink color and pipe mixture into eggs on platter. Trim with a parsley sprig, if desired. SEE PHOTO ABOVE.
• 3. Here's a cute bunny to put in the center ;instead of the olives for your Easter buffet.

AMISH PICKLED RED BEET EGGS

Steps:

• Drain liquid from the beets into saucepan. Place beets, onions and eggs into a large bowl or pitcher-I use a quart jar.
• Pour sugar and vinegar into saucepan with the beet liquid and bring to a boil. Reduce heat to low, and let simmer 15 minutes.
• Pour the beet juice over the eggs and veggies. Seal bowl or pitcher and refrigerate for at least one to three days.
• Notes:
• *I feel from making these eggs, this recipe as written might make 6 eggs, 5 is my personal maximum. Comments suggest water should be an ingredient, I've never bothered to figure that out, I just make 5 flavorful eggs:@)
• You do not want the liquid to evaporate in the pan folks, bring to a gentle boil and reduce that heat immediately to barely a bubble. You'll need all the liquid you have to cover the eggs/beets.
• I've used red, cider and white vinegar, I prefer cider.
• If you just want to try this recipe (maybe as a test batch), it will work with 3 eggs in a pint jar.
• They'll last in the fridge for weeks, I like the fresh flavor of about 2-3 days.
• A wonderful side note to this recipe is, it makes great pickled beets too-yum!!!

GRAM'S SPICED RED BEET EGGS

Steps:

• 1. Drain red beet juice into a 1 cup measure. Add water enough to make 1 cup of liquid. Pour into a medium size saucepan. Add the vinegar, sugar, bay leaves, cloves, salt and pepper. Bring to a boil.
• 2. Meanwhile, layer the eggs and beets in a bowl.
• 3. After the beet liquid has come to a boil, pour over eggs and beets in bowl. Cover and let cool. Place in refrigerator overnight so beet juice will color the eggs.
• 4. NOTE: This recipe works just as well using golden beets. The beets give the eggs a beautiful golden color. If you're serving these eggs to guests, try making a batch with red beets and a batch with golden beets. They look beautiful when served together.

PENNSYLVANIA DUTCH RED BEET EGGS

Steps:

• In large glass jar or non-reactive container, place peeled eggs at bottom, top with onion slices if using, and add beets on top. Set aside.
• In a medium-size nonreactive saucepan, combine sugar, reserved beet juice, vinegar, salt, pepper, and cloves (or your choice of spices if using). Bring to a boil, lower heat, and simmer 5 minutes.
• Immediately pour simmering liquid and spices over beets and eggs. Cool to room temperature, cover, and refrigerate a minimum of 72 hours before serving.