Recipe Details
Ingredients
-
12largeeggs
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1(15 ounce) canpickled beets
-
¼cupsliced red onion (Optional)
Cooking Directions
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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.
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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.
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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.
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Slice eggs in half and arrange on a tray to serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories84 | |
| % Daily Value * | |
| Total Fat 5g |
6% |
| Saturated Fat 2g |
8% |
| Cholesterol 186mg |
62% |
| Sodium 99mg |
4% |
| Total Carbohydrate 3g |
1% |
| Dietary Fiber 0g |
1% |
| Total Sugars 2g |
|
| Protein 6g |
13% |
| Vitamin C 0mg |
0% |
| Calcium 30mg |
2% |
| Iron 1mg |
5% |
| Potassium 91mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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