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!
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!?
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.
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.
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
Beet Pickled Eggs
- 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.