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Pink Pickeled Eggs

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Submitted by mandmcande

This delicious new rendition of pickled eggs is made with beet juice which gives it a surprising new flavor.

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

6 6
LARGE LARGE EGGS
hard cooked, shelled
1 237
CUP ML BEET JUICE *
1 1
CLOVE CLOVE GARLIC
crushed
½ 0.5
EACH EACH BAY LEAVES *
¼ 1.3
TEASPOON ML ALLSPICE
1 15
TABLESPOON ML SALT
1 1
X X BLACK PEPPER
freshly ground *
1 237

Directions

Place eggs in quart jar. Combine remaining ingredients in enameled saucepan and bring to boil. Pour over eggs. Cover, cool and refrigerate for at least 8 hours.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 80 56% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 1235mg 51%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 13g
Vitamin A 5% Vitamin C 0%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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