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Red Beet Eggs

Red Beet Eggs

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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.

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

Some other recipes to try:

If you love red beet eggs and love deviled eggs, you must try Deviled Red Beet Eggs! They are the best of both worlds!

Follow my Keto Picnic Recipes Pinterest Board for dozens of ideas from all around the web! I am constantly finding new things to add so there will be new things all the time!

Follow my Keto Egg Recipes Pinterest Board for dozens of ideas from all around the web! I am constantly finding new things to add so there will be new things all the time!

The Sugar:

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.

showing inside of red beet egg

Ingredients:

ingredients for red beet eggs

hard boiled eggs, shelled

See How to make easy to peel hard boiled eggs.

sliced or whole beets

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

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

Sugar, Stevia, Xylitol, Erythritol or equivalent substitute of your choice–this is totally to taste

Directions:

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

beet juice and water in pan

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

adding vinegar to pan with beet juice

Put eggs and beets in glass jar.

beets and eggs in large glass jar

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

adding beet juice and vinegar mixture to glass jar of hardboiled eggs and beets


Let sit in refrigerator for at least 4 days.

Red Beet Eggs in jar in refrigerator

Enjoy!

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Red Beet Eggs

Red Beet Eggs

Yield: 12 eggs
Prep Time: 10 minutes
Additional Time: 4 days
Total Time: 4 days 10 minutes

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.

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 128Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 187mgSodium 104mgCarbohydrates 11gFiber 1gSugar 10gProtein 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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Barbara Wainscott

Saturday 8th of September 2018

How long will these keep?

Joy

Saturday 8th of September 2018

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.

Mom

Saturday 29th of April 2017

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

Joy

Sunday 30th of April 2017

Thank you, Mom! :)

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