Red Beet Eggs A great recipe for any gathering; make it up ahead of time and just pull it out when ready to serve.

Red Beet Eggs are a great recipe for any gathering; make it up ahead of time and just pull it out when ready to serve.

Red beet eggs are delicious any time but especially known for picnics or parties. They are so easy to serve because they are prepared days ahead of time.

They need to simply be pulled from the refrigerator and put on a serving dish. When I have a get-together, THIS is the kind of recipe I love.

The big day is easy and unhurried when the preparation is done beforehand.

There are many versions of red beet eggs but this simple one is our favorite. Some add garlic, onions or spices but we like them with just the eggs, beets and tang of the vinegar.

We have substituted Stevia, Xylitol or Erythritol instead of the sugar and they work just fine. You do want some sort of sweetener with the vinegar or it will just not be good. We like tangy but not THAT tangy! Bleck!

The sugar measurements are on the light side. You may like much more than listed. Most people don’t drink the juice (but it’s OK if you do!) so most of the sugar is not eaten.

Hint: We refill it with more eggs at least once to get the most out of the liquid.

For easy to peel hard boiled eggs, look here.

Ingredients:

ingredients for red beet eggs

12 hard boiled eggs, shelled

2 cans sliced or whole beets

2 cups beet juice from cans (add water to make that much if needed)

2 cups white vinegar (equal to amount of beet juice/water)

1/4 cup of sugar, 12 packs Stevia, 1/4 cup of Xylitol, Erythritol or equivalent substitute of your choice–this is totally to taste

Directions:

Heat beet juice/water to very hot but not boiling.


Add sugar or sugar substitute and stir until dissolved.
Add vinegar.


Put eggs and beets in glass jar.


Let liquid cool just a little then pour over eggs and beets.


Let sit in refrigerator for at least 4 days.

Enjoy!

Yield: 12 eggs

Red Beet Eggs

Red Beet Eggs

Red Beet Eggs are a great recipe for any gathering; make it up ahead of time and just pull it out when ready to serve.

Prep Time 10 minutes
Additional Time 4 days
Total Time 4 days 10 minutes

Ingredients

  • 12 hard boiled eggs, shelled
  • 2 cans sliced or whole beets
  • 2 cups beet juice from cans (add water to make that much if needed)
  • 2 cups white vinegar (equal to amount of beet juice/water)
  • 1/4 cup of sugar, 12 packs Stevia, 1/4 cup of Xylitol or equivalent
  • substitute of your choice--this is totally to taste

Instructions

  1. Heat beet juice/water to very hot but not boiling.
  2. Add sugar or sugar substitute and stir until dissolved.
  3. Add vinegar.
  4. Put eggs and beets in glass jar.
  5. Let liquid cool just a little then pour over eggs and beets.
  6. Let sit for at least 4 days.

Notes

Serving size says 1 egg but nutrition assumes beet will be eaten with it. If you eat only the egg, carbs and sugar will be much lower.

MyProductiveBackyard

Nutrition Information

Yield

12

Serving Size

1 egg

Amount Per Serving Calories 128 Total Fat 5g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 3g Cholesterol 187mg Sodium 104mg Carbohydrates 11g Fiber 1g Sugar 10g Protein 7g
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this recipe should only be seen as my best amateur estimates based on the specific brands and products I used as well as the nutrition calculator I used. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate.

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4 thoughts on “Red Beet Eggs A great recipe for any gathering; make it up ahead of time and just pull it out when ready to serve.

  1. Good Job, Sweet Joy, Sounds like the perfect recipe of at least 3 generations of our family.

    1. Hi Barbara, The vinegar is a preservative so a good, long time. I have never had them last this long because we eat them, but the National Center for Home Food Preservation site says they will last 3-4 months.

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