Speedy Beet-Pickled Eggs
Speedy Beet-Pickled Eggs balance gentle sweetness with a bright, tangy bite, and the beets tint the eggs a striking magenta all the way to the yolk. A hint of cinnamon adds warmth that rounds out the vinegar and sugar brine. Serve as a high-protein snack, on brunch boards, or sliced over salads and grain bowls.
- Prep10 min
- Cook20 min
- Serves8
- DifficultyEasy
- 1
Assemble all the ingredients.
- 2
Put the eggs in a saucepan and cover them with cold water; bring the water to a boil and immediately take the pan off the heat.
- 3
Cover and let the eggs sit in the hot water for 10 to 12 minutes.
- 4
Take the eggs out of the hot water, cool them, peel them, and place them in a glass or plastic container.
- 5
Mix the beets, vinegar, sugar, water, and cinnamon in a saucepan and bring to a boil; stir until the sugar dissolves.
- 6
Pour the mixture over the eggs, cover, and refrigerate for 4 hours to overnight.
- Calories 139.24 kcal Moderate
- Protein 7.06 g Moderate
- Carbs 18.7 g Moderate
- Total Fat 4.0 g Moderate
- Saturated Fat 1.0 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 175.01 mg High
- Sodium 166.72 mg Moderate
- Fiber 1.14 g Low Source
- Sugar 17.46 g High
- Added Sugar 0.63 g Low Source
- Calcium 22.61 mg Low Source
- Iron 1.12 mg Low Source
- Potassium 1.03 mg Low Source
- Vitamin A 90.01 mcg_rae Moderate
- Vitamin C 1.28 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 🥚
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