Name: Beet Pickled Eggs
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 12 large eggs -; 2 c. distilled white vinegar -; 4 tsp. kosher salt -; 4 tsp. granulated sugar -; 2 c. water -; 1 small beet, thinly sliced into strips -; 1 small red onion, sliced into thin rings -; 2 tsp. black peppercorns, plus more for serving -; 1 tsp. coriander seed -; 4 fresh bay leaves -; 1/4 c. mayo -; 2 tbsp. dill -; Flaky salt -

Ingredients for - Beet Pickled Eggs

1. 12 large eggs

2. 2 c. distilled white vinegar

3. 4 tsp. kosher salt

4. 4 tsp. granulated sugar

5. 2 c. water

6. 1 small beet, thinly sliced into strips

7. 1 small red onion, sliced into thin rings

8. 2 tsp. black peppercorns, plus more for serving

9. 1 tsp. coriander seed

10. 4 fresh bay leaves

11. 1/4 c. mayo

12. 2 tbsp. dill

13. Flaky salt

How to cook deliciously - Beet Pickled Eggs

1 . Stage

Bring 16 cups of water to a boil in a large pot and carefully lower in the eggs. Let simmer for 8 minutes. Transfer to an ice bath to shock, then peel. Place eggs in a glass jar.

2 . Stage

Bring vinegar, salt, sugar, and water to a boil. Immediately add beets, onion, peppercorns, coriander, and bay leaf; turn off heat. Let mixture cool slightly, then pour over eggs. Chill in the fridge for at least 3 hours.

3 . Stage

Sprinkle on dill, freshly ground black pepper, and flaky salt. Serve with mayo and pickled veggies.