Easy Pickled Eggs

Classic purple pickled eggs. This brings back such fond memories of every Easter and Christmas at my grandmothers. This is easiest recipe I know and we no longer do it any other way.

Step: 1

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool under cold running water. Once the eggs cool for a bit, roll the eggs back and forth on the counter to crush the shells, then return to the cold water for up to an hour. They will peel very easily then.

Step: 2

Place the peeled eggs in a large bowl or large wide mouthed jar with a lid. Pour in the pickled beets and juice. Add onions if you are using. Let them set in the refrigerator for at least 24 hours - 2 days is best if you can wait that long. Turn jar or stir once or twice to be sure that the eggs are evenly colored. Slice eggs in half and arrange on a tray to serve.

Per Serving: 48 calories; protein 3.3g; carbohydrates 3.2g; fat 2.5g; cholesterol 93mg; sodium 81.3mg.

Great taste and easy , these snack work for any meeting or occasion . When throwing a get-together , big or few people , you can’t forget the appetizers . We’ve collect with others of our best snacks recipes that are sure to suprrise your guests. From lips to spreads and all over in between, you’re sure to find the perfect appetizer for any occasion .

For your great party, be sure to try the Cranberry Meatballs . If you’re crunched for time, the speedy Classic Cheese Tray is your easy to do .