Pickled Eggs with Beets

“Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left.” —Mary Banker, Fort Worth, Texas

Pickled Eggs with Beets
Pickled Eggs With Beets Exps Dai19 43846 B02 13 1b 2Photo: Taste of Home
Pickled Eggs with Beets
Servings Prep Time
12servings 10minutes + chilling
Servings Prep Time
12servings 10minutes + chilling
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar.
  2. In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.
  3. Cover tightly and refrigerate for at least 24 hours before serving.
Recipe Notes

Nutrition Facts
1 each: 168 calories, 5g fat (2g saturated fat), 212mg cholesterol, 200mg sodium, 23g carbohydrate (21g sugars, 1g fibre), 7g protein.