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Made with just hard boiled eggs and pickled beet juice, these Beet Pickled Eggs add a beautiful pop of color to salads, appetizers, and other dishes. Allow them to chill longer and they’ll have a tangy pickled flavor you won’t be able to resist snacking on!
Easy Beet Pickled Eggs
Beet Pickled Eggs are one of my favorite ways to add a vibrant pop of color and flavor to salads, sandwiches, appetizers, and breakfast plates. And this time of year, it’s the perfect way to use up all those leftover hard-boiled eggs from dyeing Easter eggs!
For these quick and easy red beet eggs, all you need is hard boiled eggs and pickled beet juice (I use the juice from my quick pickled beets recipe!).
For someone like me, who eats eggs nearly every day (gotta love that protein!), I welcome this fun twist on eggs. I incorporate these pretty red pickled eggs into breakfast, lunch, and dinner – and even into my snacks.
I especially like to make a jar of these eggs the night before I’m serving a big fresh salad or a bunch of appetizers. Then I can add pretty slices of pickled eggs to the salad or make the prettiest deviled eggs you ever did see! And then I leave the rest to sit in the pickled beet juice for a longer time, so they take on a more pickled flavor – so tangy delicious!
What You’ll Need
You only need 2 ingredients to make these beet eggs.
How to Make Beet Pickled Eggs
To make red pickled eggs, just combine two ingredients and let them chill!
- Add eggs to a jar. Place the hard boiled eggs in a quart jar with a tight-fitting lid.
- Add beet juice. Cover the eggs completely with beet juice.
- Refrigerate. Secure the lid tightly and store in the fridge for at least 12 hours.
How Long Do Pickled Eggs Need to Marinate?
The eggs should marinate for at least 12 hours but can marinate for up to a few weeks.
The eggs in my photos were marinated for just 12 hours. The longer the eggs sit in the pickling liquid, the pinker they will get, and the pink will eventually penetrate to color the entire yolk. The eggs will not have a very noticeable pickled flavor after 12 hours, but are extra pretty for salads or snacking. The pickled flavor will increase over time – allow 1 to 3 weeks for increased pickled flavor.
Tips for Success
For the prettiest, most flavorful red pickled eggs, here are a few tips:
- Make sure they are completely covered with juice. The beet juice should cover the top of all the eggs so they are completely immersed.
- Store in a glass jar. For the eggs to pickle properly, they need to be stored in a non-reactive container with a tight-fitting lid. Stainless steel and many plastics will react with the pickling brine and affect the taste of the final product. I always recommend using glass.
- Let them sit longer for a pickled flavor. While 12 hours in the fridge will provide a beautiful dark pink color, for a true pickled egg flavor you’ll want to let them chill in the fridge for at least a week.
Easy pickled eggs make a great high-protein, flavorful snack. I just slice one or two on a plate, sprinkle with salt & pepper, and enjoy. So quick and easy!
These also make a great addition to salads. I like to slice them and add them to the top of salads for a pop of color – and if they’ve been in the fridge long enough, they add a tangy pickled flavor as well. The photo above shows one of my favorite salads – arugula drizzled with herby lemon vinaigrette, quick pickled beets, and a beet pickled egg…don’t forget a sprinkle of salt & pepper!
Same goes for sandwiches and wraps. Just slice some pickled eggs and layer them in for color, flavor, and protein.
These eggs are also super pretty on a brunch buffet or an appetizer platter. Just slice them in half and offer them plain, or make them into gorgeous deviled eggs. So many people love hard boiled eggs – and when they’re pickled in beet juice, they tend to get even more attention!
How Long Will These Last?
Pickled eggs will last in the fridge for up to 4 weeks. Be sure to keep them immersed in the pickled beet juice and to keep the jar tightly closed. Both the color and pickled flavor will intensify with time.
More Pickled Recipes:
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- Place hard boiled eggs in a 1-quart jar that has a tight fitting lid.
- Pour beet juice over eggs to cover completely. Place the lid on securely and store in refrigerator.
Note that the eggs in my photos marinated for just 12 hours. The longer the eggs sit in the pickling liquid, the more pink they will get, and the pink will eventually penetrate to color the entire yolk. The eggs will not have a very noticeable pickled flavor after 12 hours, but are extra pretty for salads, deviled eggs, etc. The pickled flavor will increase over time – allow 1 to 3 weeks for increased pickled flavor.
These eggs can be stored in the refrigerator for up to 4 weeks.
I especially like to make a jar of these eggs the night before I’m serving a big fresh salad or a bunch of appetizers – so I can add pretty slices of pickled eggs to the salad and make some gorgeous deviled eggs!
Serving Size: 1
Amount Per Serving:
Calories: 115Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 187mgSodium: 127mgCarbohydrates: 10gFiber: 0gSugar: 8gProtein: 7g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.