Recipe type
Basic Ingredient
More than 100 000 cooks visit the site daily

Red Pickled Eggs


 Delicious and bright pink eggs with a light flavor are the perfect addition to any meal. You can serve this simple snack with pickled beets and sliced vegetables.

 Some chefs call red beet eggs “salad salad - desc learn more... in a jar”, as they are an amazing combination of vegetables, juicy dressing and egg. I hope you will love these beet pickled eggs. But first, we need to understand how to make them.

Ingredients for
сals/100 gr
6 pcs
70 cals
4 pcs
35 cals
1 pcs
70 cals
Apple vinegar
2 cups
45 cals
0.25 cup
370 cals
Black pepper
1 tbsp
to taste
1 tbsp
4 sprigs
Dry herbs
2 tbsp
7 cals
Sour cream
0.5 cup
130 cals
2 tbsp
70 cals
to taste
Total calories in the prepared dish
797 cals
Select all
  1. Start cooking pickled beet eggs by boiling the main ingredient. You can also cook them in a steamer basket. All you need is to place all of them into a steamer basket and cook for 8-10 minutes.
  2. Transfer the eggs to the bowl with cold water. Leave them for 25 minutes and peel them carefully.
  3. In the meantime you need to mix red beets with vinegar, 0.25 cup of water, sugar, salt, spices and vinegar. Bring everything to boil. Reduce the heat and simmer everything for 15 minutes. The beets should become tender. Leave the vegetable to cool down as well.
  4. Take 2 clean jars. Carefully cover the bottom of the jar with sliced onion. Add 2 medium-sized dill sprigs. Finally fill these jars with eggs and chopped beets.
  5. Pour in the brine and cover each jar with the lid.
  6. Leave the jars in the fridge at least overnight. But if you want for the dish to be really bright, leave them in the refrigerator for 2 -3 days.
  7. And finally, let's take a look at the recipe for the sauce to serve these bright eggs with. Whisk sour cream with mustard and spices to taste.

 When you are ready to serve this perfect and easy snack, open the jar and serve pickled eggs with beets and onion, topped with the sauce. If you want, you can also decorate them with fresh parsley.

 Bon Appetit!

Rate the recipe!
0 votes, average: 0 out of 5

Thank you for your vote.

Add Comment