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This is a popular dish, especially at Eastertime when hard-cooked eggs are abundant.—Ellen Benninger, Stoneboro, Pennsylvania
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 142 calories, 5 g fat (2 g saturated fat), 212 mg cholesterol, 162 mg sodium, 17 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Pickled Eggs and Beets in Taste of Home February/March 1997, p6
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Reviewed on Aug. 11, 2011 by kitzer
Saved to my recipe box, printed and e-mailed to relatives and friends all over the United States!!I hardly remember Grandma making these, and it all came back to me when I saw the recipe! I'll be making these real soon!Thanks Ellen
Saved to my recipe box, printed and e-mailed to relatives and friends all over the United States!!
I hardly remember Grandma making these, and it all came back to me when I saw the recipe! I'll be making these real soon!
Thanks Ellen
Reviewed on Apr. 07, 2009 by ncripe@ffni.com
This is a wonderful dish to serve at Easter. Tastes just like my mother used to make!Nancy Cripe, Delphi
This is a wonderful dish to serve at Easter. Tastes just like my mother used to make!
Nancy Cripe, Delphi
Reviewed on Apr. 13, 2008 by BarbaraJeanne
These were a holiday treat at our house growing up. Oh how our eyes lit up when they came to the table. This recipe is just perfect! As the cook, I keep a gallon jar of them in the fridge at all times!
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