Beet-Pickled Eggs

Hard-boiled eggs pickled in the juice of beets offer an unexpected pop of color and flavor. These are great in your favorite deviled egg recipe, too!

  • Prep Time 15 min
  • Total Time 5 hr 15 min
  • Servings 4


hard-cooked eggs, peeled
can (15 oz) sliced beets
cup sugar
cup apple cider vinegar
to 4 whole cloves

  • 1 In pint-size glass jar, place peeled eggs. (A wide-mouth jar works the best.)
  • 2 Into 2-quart saucepan, drain liquid from can of beets. (Reserve beets for another use or discard.) Add sugar, vinegar and cloves. Heat over medium-high heat, stirring to dissolve sugar, until mixture comes to a boil. Remove from heat.
  • 3 Carefully pour hot liquid over eggs. Cool completely, about 1 hour.
  • 4 Cover jar tightly with lid. Refrigerate at least 4 hours before serving.

Expert Tips

Recipe can easily be doubled or tripled.

Use beet-pickled eggs to make deviled eggs.