Beet Pickled Eggs
Updated
Updated
These Beet Pickled Eggs are hard boiled eggs infused with sweet and tangy beet juice, transformed into a fantastic protein-packed nutritious snack that’s so pretty and crazy easy to make!
More pickled eggs we love include our old fashioned pickled eggs and soy sauce eggs.
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Beet Pickled Eggs Recipe
My husband informed me that Beet Pickled Eggs are classic bar food…apparently they go really well with beer. I know nothing about this because I don’t like beer, but his parents used to own two bars, so I’m going to take his word for it.
One thing is certain – they are super yummy and one of my favorite snacks. Similar to my Soy Sauce Eggs, but instead of salty, they’re sweet. They are so easy to make and aren’t they pretty!?
Ingredients Needed
You only need 4 ingredients to make beet eggs!
(Scroll below to the printable recipe card for details and measurements.)
- Hard Boiled Eggs – Large hard cooked eggs, peeled. I use my hard boiled eggs recipe.
- Pickled beet juice – I use the brine from my pickled beets recipe, which has the best residual flavor!
- For serving – Freshly cracked black pepper and fresh chopped chives.
How to Make Pickled Eggs with Beets
After you make hard boiled eggs and pickled beets, it literally takes 2 minutes to assemble these Beet Pickled Eggs.
Place peeled hard boiled eggs in a mason jar or glass container. Pour the beet juice from the pickled beets over the eggs, cover, and refrigerate. You can eat them right away, but ideally wait at least 24 hours (48 is even better!) for the flavors to deepen.
Marinade Time
Serving Suggestions
We love these beet eggs with a little sprinkle of pepper and chopped chives, which is a great protein-packed breakfast or afternoon bite. They’re also so pretty on a buffet table served as an appetizer. But they are also wonderful on sandwiches or sliced over a simple salad.
Proper Storage
How Long Do Pickled Beet Eggs Last? Pickling was (and still is) a way to preserve food, so these will last for months and still be safe if stored properly in the refrigerator, but when eggs stay in brine for an extended period of time, they can become rubbery and chewy. Because of this, it’s my preference to eat them within a week.
NOTE: these pickled eggs should be stored in an airtight container in the refrigerator at all times. These are not shelf stable and not meant to be canned for the pantry.
More Beet Recipes:
- Refrigerator Pickled Beets
- Roasted Beets
- Beet and Cucumber Salad
- Heirloom Tomato Beet Salad
- Air Fryer Beets
- Baked Beet Chips
- Beet Hummus
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Beet Pickled Eggs
Ingredients
- 8 large hard boiled eggs, , peeled
- 2 cups pickled beets juice, (I use the brine from my pickled beets recipe!)
- freshly cracked black pepper, , for serving
- fresh chopped chives, , for serving
Instructions
- Place the hard boiled eggs in a 1 liter glass jar with a tight fitting lid.
- Poor beet juice over the eggs, making sure they are all submerged in the liquid; cover.
- Transfer to the refrigerator and marinate overnight.
- Slice in half and sprinkle with a little pepper and chopped fresh chives.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
To clarify, when you say “beet juice” are you actually referring to the brine from your pickled beets? ie picked beets, ate delicious picked beets and now we’ll use the brine to pickle eggs.
Yep!
Can the brine be reused for another batch of pickled eggs or should it be tossed afterwards?
Are you using the brine from the can of beets you opened for the eggs or are you using the picked beet brine
Hi Julie – that recipe is included right in the recipe card with a link to my pickled beets recipe.
This recipe is easy and perfect!
I love this recipe thanks
I just boiled my CSA beets to make Pickled Beets. My mother grew and canned pickled beets, When the jar was empty or down she would add hard boiled eggs and sliced white onions. Both are too good on a salad. And I will be 79 years old this month.
THANK YOU for the white onion suggestion! I’m doing my beets right now, and later will do the pink eggs … and now I’ll be adding sliced white onions!
Do you pour the hot brine over the eggs, or do you let it cool before you cover the eggs?
When making the brine from scratch, it will need to be boiled, cooled slightly, and then poured over the eggs. If you’re making my recipe for pickled beets and using that leftover brine, it can be cold.
Do you shell the eggs or do they dissolve in the vinegar?
The hard boiled eggs are peeled.
I may have missed it – do you peel the eggs before putting on the brine? Just roasted some beets for pickling and looking forward to these eggs!
Yes, the hard boiled eggs are peeled. Enjoy!