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Pickled Eggs and Beets

Ingredients
  Pickled beets 16 Ounce (1 Jar)
  Hard-cooked eggs 6 Medium, shelled
Directions

MAKING
1) Drain beets and reserve juice.
2) Put the egg in the beet juice. Cover and refrigerate overnight. Turn occasionally.
3) In the morning, drain the juice and cut the eggs in half lengthwise.

SERVING
4) Serve the pickled eggs and beets with main course.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Storage: 
Preserving
Ingredient: 
Egg
Interest: 
Everyday, Kids, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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4.28846
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 246 Calories from Fat 82

% Daily Value*

Total Fat 9 g14%

Saturated Fat 2.8 g14%

Trans Fat 0 g

Cholesterol 362.6 mg120.9%

Sodium 247.8 mg10.3%

Total Carbohydrates 29 g9.8%

Dietary Fiber 2.3 g9.1%

Sugars 1 g

Protein 11 g21.5%

Vitamin A 10% Vitamin C

Calcium 4.3% Iron 5.7%

*Based on a 2000 Calorie diet

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Pickled Eggs And Beets Recipe