My mother’s recipe box has a card with this recipe on it; it resembles other variants that date to the 1930s. The phrase “flavor with whatever you like” was written on the recipe, and among the several tastes I experimented with, I found that lemon zest best balanced the sugary dough. These turn into soft tiny cakes when baked, which are perfect as a base for whoopie pies. Once cooked, they freeze nicely (defrost for about an hour to eat), but after more than a day at room temperature, the tenderness starts to deteriorate.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 day 1 hr 10 mins |
| Total Time: | 1 day 1 hr 20 mins |
| Servings: | 12 |
Ingredients
- 12 large eggs
- 1 (15 ounce) can pickled beets
- ¼ cup sliced red onion (Optional)
Instructions
- Place eggs into a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
- Remove eggs from hot water and run under cold running water to cool. Roll cooled eggs back and forth on the counter to crush the shells, then return to the cold water and soak for up to 1 hour. They will peel very easily then.
- Place peeled eggs into a large bowl or large wide-mouthed jar with a lid. Pour in pickled beets and juice, then add onions. Cover and refrigerate for at least 24 hours, or up to 2 days for best results. Turn the jar or stir once or twice to be sure the eggs are evenly colored.
- Slice eggs in half and arrange on a tray to serve.
Nutrition Facts
| Calories | 84 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 186 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 99 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
My family has been making pickled eggs with beets for as long as I can remember, So this was a easy substitute. One down fall it did have was the longer they sat the sweeter they got. I’m sure that has something to do with the pickled beets I used, so be aware of how much sugar they have in them. To balance out the sweetness and put back some of the tang back in them I did add some cider vinegar to them.
Are you serious? Where the heck is the vinegar?
This will make them better: Drain the beet liquid into a small saucepan. Add 1/4 c. sugar and 1/4 c. of cider vinegar. Simmer while stirring for 5 minutes. Put eggs into container and top with onions if using them and then beets , add liquid. Refrigerate for at least 48 hours, 4 days is best. Be sure to stir or shake container once or twice a day for even color. I usually use a max of 8 eggs with this recipe.
I tasted one after 24 hrs, and decided to add some apple cider vinegar as I like a bit of a twang to my pickled eggs. They were ok. I doubt I’ll make them again.
I have even made pickled deviled eggs for an interesting color twist
Well, it was really difficult to wait 2 days but I did! We thought these were very good, I did add minced garlic. These make such a great ‘on the run’ snack for me!
The easiest recipe I know of…to answer Donnadeety’s question, no you don’t add cider vinegar as the pickeled beet juice contains it already
I have been eating these my whole life (68) and they have always had a couple tablespoon of cider vinegar in them. Maybe this is a Pennsylvania Dutch thing