Beet Pickled Eggs

Beet Pickled Eggs | Cooking On The WeekendsAn Easter recipe, a cool art project, a beautiful work of art, and an incredibly delicious snack — that’s exactly what Beet Pickled Eggs are.

After using all my pickled beets in the kale sprout salad last week, I reserved the beet brine, knowing I wanted to use it for something.  I had no idea what, though.

As I was hard boiling eggs the next day and a little light went off in my head.  I decided to add hard boiled, peeled eggs to the beet brine.

Here’s what happened . . .

In the same jar where I’d pickled the beets, I added the peeled, hard boiled eggs
to the  brine and let them hang out there, in the refrigerator for three days.

Beet Pickled EggsThe result was simply gorgeous.

Beet Pickled EggsWhen I sliced them in half, they were just as stunning.

Beet Pickled EggsFinally, I tasted them.  Delicious!

Beet Pickled EggsI say, get started on pickling your beets and eat them in salads for a couple days, — then do what I did, and create this awesome, delicious, beautiful work of art!  And wow your friends and family with them this weekend.

P.S. Next time I’m reserving the beet brine for a really delicious cocktail my friend Greg of Sippity Sup makes.  The recipe will be in his up coming book about savory cocktails — I’ll keep you posted. 🙂

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  1. says

    Just two words – absolutely gorgeous! Plus I know how delicious beets and hard boiled eggs + cooked potatoes are in a salad with a creamy horseradish vinaigrette – great for Passover.

  2. Denny Felizzi says

    Here in the Pennsylvania Dutch Country we do that all the time. Yes they are very tasty.
    Another way we do eggs is to use yellow mustard. Also,very tasty 🙂

  3. says

    These are wonderful. I adore the vibrant colour and they would look great in a salad as you mentioned. I wondered if you have ever made Chinese Marbled Tea Eggs? I have the recipe on my site, but the reason I mention it, is that I think your egg idea would also look cool if you cracked the shell slightly and then left them for a time in the beet juice, therefore having the marbled effect when you take off the shell. I’ll try your way though. Lovely post. best Torie

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