Easy Pickled Eggs

1. 1

   Put the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then take the pan off the heat right away. Cover and let the eggs sit in the hot water for 10 to 12 minutes.

2. 2

   Take the eggs out of the hot water and cool them under cold running water. Roll the cooled eggs on the counter to crack the shells, then put them back into the cold water and soak for up to 1 hour. They will peel very easily after that.

3. 3

   Put the peeled eggs in a large bowl or a large wide-mouthed jar with a lid. Pour in the pickled beets with their juice, then add the onions. Cover and refrigerate for at least 24 hours, or up to 2 days for best results. Turn the jar or stir once or twice to make sure the eggs color evenly.

4. 4

   Cut the eggs in half and arrange them on a tray to serve.

• Calories 85.89 kcal Low Source
• Protein 6.03 g Moderate
• Carbs 5.2 g Moderate
• Total Fat 4.0 g Moderate
• Saturated Fat 1.0 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 175.0 mg High
• Sodium 174.33 mg Moderate
• Fiber 0.04 g Low Source
• Sugar 4.89 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 20.86 mg Low Source
• Iron 0.73 mg Low Source
• Potassium 60.69 mg Low Source
• Vitamin A 90.0 mcg_rae Moderate
• Vitamin C 0.0 mg Low Source
• Vitamin D 3.0 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Onions 🧅