Beet Pickled Eggs
- Number of Servings: 6
Ingredients
5 or 6 hard-cooked eggsJuice from jar of picked beets of your choice.
Shell eggs. Add to jar of beet juice until the jar is full. You may boil the juice first if it is not absolutely fresh, pouring over eggs which fill jar.
Store in the refrigerator for at least 24 hours. The best color and flavor develop in 3 days. These eggs will keep a long time.
Eat any way you like. These are lovely sliced into salads, devilled, or halved on antipasto.
Amount Per Serving: Calories 102.1, Total Fat 5.3 g, Saturated Fat 1.6 g, Polyunsaturated Fat 0.7 g, Monounsaturated Fat 2.0 g, Cholesterol 212.0 mg, Sodium 161.9 mg, Potassium 119.0 mg, Total Carbohydrate 6.7 g, Dietary Fiber 1.0 g,
Sugars 0.0 g, Protein 6.6 g
Number of Servings: 6
Recipe submitted by SparkPeople user GEORGIANNE1.
Store in the refrigerator for at least 24 hours. The best color and flavor develop in 3 days. These eggs will keep a long time.
Eat any way you like. These are lovely sliced into salads, devilled, or halved on antipasto.
Amount Per Serving: Calories 102.1, Total Fat 5.3 g, Saturated Fat 1.6 g, Polyunsaturated Fat 0.7 g, Monounsaturated Fat 2.0 g, Cholesterol 212.0 mg, Sodium 161.9 mg, Potassium 119.0 mg, Total Carbohydrate 6.7 g, Dietary Fiber 1.0 g,
Sugars 0.0 g, Protein 6.6 g
Number of Servings: 6
Recipe submitted by SparkPeople user GEORGIANNE1.
Nutritional Info Amount Per Serving
- Calories: 102.6
- Total Fat: 5.3 g
- Cholesterol: 212.0 mg
- Sodium: 163.9 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 1.0 g
- Protein: 6.6 g
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