Looking for ways to use those leftover Easter eggs? Pickled Red Beet Eggs are easy to make and a great snack or side dish.
To make this recipe you will need a jar or container large enough to hold a dozen eggs. A gallon jar or 2 quart or larger bowl will work great.
1. Hard boil and peel 10 to 12 large eggs. 2. Place peeled eggs in a large jar or bowl. 3. Place all remaining ingredients in a med. saucepan.
4. Bring Ingredients to a boil. 5. Reduce heat to medium and cook for 15 mins, stirring occasionally. 6. Carefully pour hot beets over hard boiled eggs. 6. Carefully pour hot beets over hard-boiled eggs.
Pickled Eggs need at least 3 days in the refrigerator to start to retain flavor. At least 6 days is great. Up to 2 weeks is even better.