In this marinated egg recipe, red and yellow beets give the eggs their bright hues. I love to eat them as a snack or serve them as part of a spring brunch.
How cute are these pickled eggs ?! It’s my new spring obsession, an adult substitute for the Easter eggs I dyed with my family as a kid. Back then, I used to color my eggs with small bottles of food coloring, but in this pickled egg recipe, I use natural ingredients instead. Red beets make the eggs pink and purple, and a mix of yellow beets and turmeric creates this sunny yellow.
I love keeping a jar of these pickled eggs handy in the fridge for healthy, protein-rich snacks (although they’re a fantastic addition to a spring brunch too!). They are tangy, salty and a little sweet. Hope you like them as much as I do!
Ingredients for the marinated egg recipe
You only need a few basic ingredients to make this marinated egg recipe:
- Eggs, of course! I boil them using this method.
- Beets – They give the brine its purple or yellow tint. If you want to make yellow pickled eggs, I recommend adding a pinch of turmeric for a brighter color.
- apple cider vinegar – It gives the brine its bold and tangy flavor.
- Sugar – It balances the acidity of the vinegar.
- Salt – For a salty and salty flavor.
This simple combination makes fantastic pickled eggs, but if you want you can try adding different spices to marinades. Whole peppercorns or mustard seeds would both be great!
Find the full recipe with the measurements below.
How to make pickled eggs
My method for preparing pickled eggs includes 3 main steps: boil the eggs, prepare the brine and cool. Here is how it goes:
First, boil the eggs. Find my easy method here! After cooking the eggs, let them cool in an ice bath for at least 14 minutes. Then peel the eggs.
Meanwhile, prepare the brine. In a small saucepan, combine the diced beets and 1 cup of water. Bring to a boil, reduce the heat and simmer until the beet pieces are tender, about 20 minutes. Add another cup of water, vinegar, sugar and salt, and simmer for another minute, until the sugar dissolves. Remove from the heat and allow the brine to cool to room temperature.
Finally, relax! Pour the marinade liquid into a large glass jar or bowl or 2 medium jars. Add the eggs and 1 to 2 tablespoons of water, if necessary, to make sure they are submerged. Transfer the jar to the refrigerator to cool it overnight. The longer the brine has to penetrate the eggs, the stronger the flavor and the darker the color. I like them best after at least 2-3 days in the fridge. They will keep for up to a week!
Suggested portions of marinated eggs with beetroot
Most often, I enjoy these beetroot pickled eggs as a quick snack or lunch, seasoned with a pinch of salt and freshly cracked black pepper. They’re also fantastic on avocado toast, garnished with Everything Bagel seasoning or Zaatar. You can even use them to make an egg salad!
Otherwise, I suggest serving this recipe as part of a spring brunch. Simply season the eggs with salt and pepper, or remove the yolks and turn them into stuffed eggs. The brightly colored shells are adorable (and taste delicious) with the creamy and tangy egg-stuffed egg filling inside. They are sure to be a success!
More Favorite Spring Recipes
If you like these beetroot pickled eggs, then try one of these spring recipes:
Preparation time: 15 minutes
Cooking time: 20 minutes
Relaxation time: 2 re
- 2 cups the water, Split
- 1 medium red or yellow beet, peeled and diced
- 1 Cup apple cider vinegar
- ⅓ Cup sugar
- 2 coffee spoons sea salt
- 6 hard boiled eggs, peeled
- pinch of turmeric, optional, for the yellow eggs
Combine 1 cup of water and the beetroot in a small saucepan and bring to a boil. Cook for 20 minutes or until the beet pieces are tender with a fork. Add the vinegar, remaining 1 cup of water, sugar and salt and simmer for 1 minute or until the sugar has dissolved. Let the brine cool to room temperature.
Transfer the brine to a large jar, 2 medium jars or a medium glass bowl. If you are making yellow eggs, add a pinch of turmeric, if desired, for a brighter yellow color. Add the eggs, make sure they are submerged (you can top them up with 1 to 2 tablespoons more water if needed). Cover and refrigerate overnight. The beets will intensify in flavor and color as they are marinated. We suggest to wait at least 2-3 days before eating them. Store in the refrigerator for up to 1 week.
Note: To achieve multiple tones of pink, we marinated the eggs for different times. Light pink eggs marinated for about 12 hours, dark pink eggs 2-3 days.