Brunch

Beet Pickled Eggs is for Side Dish.

Beet Pickled Eggs takes several minutes to prepare.

Beet Pickled Eggs takes several minutes to cook.

Beet Pickled Eggs makes 6 servings.

The ingredients for Beet Pickled Eggs are:

5 or 6 hard-cooked eggs
Juice from jar of picked beets of your choice.

Here is how you make Beet Pickled Eggs:

Shell eggs. Add to jar of beet juice until the jar is full. You may boil the juice first if it is not absolutely fresh, pouring over eggs which fill jar.Store in the refrigerator for at least 24 hours. The best color and flavor develop in 3 days. These eggs will keep a long time.Eat any way you like. These are lovely sliced into salads, devilled, or halved on antipasto. Amount Per Serving: Calories 102.1, Total Fat 5.3 g, Saturated Fat 1.6 g, Polyunsaturated Fat 0.7 g, Monounsaturated Fat 2.0 g, Cholesterol 212.0 mg, Sodium 161.9 mg, Potassium 119.0 mg, Total Carbohydrate 6.7 g, Dietary Fiber 1.0 g,Sugars 0.0 g, Protein 6.6 gNumber of Servings: 6Recipe submitted by SparkPeople user GEORGIANNE1.

The nutritional information for Beet Pickled Eggs is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 102.6

• Total Fat: 5.3 g
• Cholesterol: 212.0 mg
• Sodium: 163.9 mg
• Total Carbs: 6.8 g
• Dietary Fiber: 1.0 g
• Protein: 6.6 g

The dietary needs meet for Beet Pickled Eggs is Gluten Free