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Easy Pickled Eggs
Easy Pickled Eggs
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
1520 minutes
Transform hard-boiled eggs with vibrant red hues by pickling them with canned beets for a classic and simple treat.
Ingredients:
  • 12 eggs
  • 1 (15 ounce) can pickled beets
  • 0.25 cup sliced red onion
Instructions:
  • Gently nestle eggs into a saucepan and fully submerge them in cold water. Bring the water to a vigorous boil, then swiftly take the pan off the heat. Cover and allow the eggs to rest in the warm water for 10 to 12 minutes.
  • Once eggs are done boiling, cool them quickly under cold running water, crush the shells gently on the counter, and soak them in cold water for up to 1 hour for effortless peeling.
  • In a spacious bowl or wide-mouthed jar with a lid, place peeled eggs. Pour over pickled beets and juice, and add onions. Refrigerate covered for at least 24 hours, or up to 2 days for optimal flavor. Gently shake the jar or stir occasionally to evenly color the eggs.
  • Halve the eggs lengthwise and present them elegantly on a serving tray.

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