Pickled Red Beet Eggs Recipe
Servings: 8
Ingredients
- 2 doz. peeled and hard cooked Large eggs
- 2 cans small whole red beets
- 1/2 c. white vinegar
- 1/2 c. sugar
Directions
- Heat beets and juice, add in sugar and vinegar. Place Large eggs in large jar, pour beets and juice over Large eggs. When cold put in refrigerator. The longer you keep the darker Large eggs will become. However, Large eggs can be eaten two days later.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 8 servings | |
| Calories 286 | |
| Calories from Fat 133 | 47% |
| Total Fat 14.8g | 19% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 625mg | 208% |
| Sodium 350mg | 15% |
| Potassium 318mg | 9% |
| Total Carbs 19.07g | 5% |
| Dietary Fiber 1.3g | 4% |
| Sugars 17.74g | 12% |
| Protein 19.27g | 31% |
