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Beet Pickled Egg Recipe
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4.8 from 5 votes

Pickled Beet Eggs

My Pickled Beet Egg Recipe is a great holiday side dish or protein-packed addition to any salad.
Prep Time10 mins
Total Time1 d 10 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Servings: 12
Calories: 80kcal


  • 12 hard boiled eggs
  • 15 oz sliced beets in water
  • 1 cup white vinegar
  • filtered water


  • Prepare hard boiled eggs and remove the shells. Rinse.
  • Add eggs to a large glass jar (with a lid).
  • Open can of beets and pour all contents over the eggs.
  • Add white vinegar.
  • Add filtered water to the jar -- just enough for covering the eggs and beets. Stir to mix.
  • Place a layer of plastic wrap on top of the jar before screwing on the lid.
  • Refrigerate for at least 24 hours. Best results after 48.



If you decide to eat the beets (I do!), just count the nutrition information from the can you used. Vinegar and water add minimal nutrition to the final product.


Serving: 1egg | Calories: 80kcal | Carbohydrates: 1g | Protein: 13g | Fat: 11g | Saturated Fat: 3g