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Ever since I can remember, my Mother served pickled eggs at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left.
This recipe is:
Quick
Nutritional Facts 1 serving equals 168 calories, 5 g fat (2 g saturated fat), 212 mg cholesterol, 200 mg sodium, 23 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Pickled Eggs with Beets in Reminisce April/May 2009, p 48
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Reviewed on Apr. 14, 2011 by nlmmother2tiger
made this recipe last weekend. took it into work and shared with co-workers. all who tasted it were in agreement - liked and would like more. another co-worker made the recipe and was not as successful because she used a can of pickled beets. found that it diluted things more than necessary. was wondering if one might need a bit of spice to add a bit of bite? oh, tried it on family members and they deemed the recipe a "keeper" and please make more soon. thank you.
Reviewed on Sep. 02, 2010 by mckend31
My grandmother always made these for me growing up. Her recipe was just a little different though. She would hard boil eggs, put them into a container then add a jar of pickled beets and then add apple cider until the eggs are covered. Then let them sit in the fridge for 4 days or until the eggs are pink all the way through.
Reviewed on Apr. 05, 2010 by kreutzberger
I didn't change a thing. It was really good. Everyone enjoyed it. I already shared this recipe with my sister in law.
Reviewed on Jul. 06, 2009 by mrswvwoodchuck
That was how my mother was, she always made up a big batch of pickeled eggs for easter, we always gobbled them up after my first husband passed away our son kept asking for the pickeled eggs but no one had the heart to fix them because he loved them so much, well last Christmas, I was making my 2 son in laws edible gifts and racking my brain as to what to fix my son, I made him 2 dozen pickled eggs he was thrilled.
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