Beet Pickled Eggs

Name: Beet Pickled Eggs
Prep time: 25 min
Total time: 3 h 30 min
Yield: 1 dz.
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

By Kat BoytsovaPublished: Feb 4, 2020

1 Rating

preview for These Beet Pickled Eggs Are A Classic For A Reason

Yields:

1 dz.

Prep Time:

25 mins

Total Time:

3 hrs 30 mins

Cal/Serv:

125

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This easy recipe turns regular ol' hard boiled eggs into something special. We love eating them solo with a beer or martini, but they'd also make the most beautiful cobb salad ever!

Made this? Let us know how it went in the comment section below!

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Ingredients

12
large eggs
2 cups
distilled white vinegar
4 tsp.
Kosher salt
4 tsp.
granulated sugar
2 cups
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 cup
mayo
2 Tbsp.
dill
Flaky salt

Directions

1. Step 1Bring 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. Step 2Bring 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. Step 3Sprinkle on dill, freshly ground black pepper, and flaky salt. Serve with mayo and pickled veggies.

Eggs will keep in the refrigerator for up to 2 weeks, but best when eaten in 4 to 5 days after preparing.