If you’re a true pickled egg devotee, this easy 4-ingredient recipe is about to make all of your pickled egg dreams come true. Instead of cooking, peeling, and pickling beets each time you want to enjoy a few pickled eggs, simply use a few jars of store-bought whole or sliced pickled beets instead. For added flavor, add a few cinnamon sticks and a bit of sea salt. These pickled hard-boiled eggs are easy to prepare, absolutely delicious, and won’t leave you with beet-stained hands.
There are two things that I will never turn down if they are homemade; deviled eggs and pickled eggs. And, if you really want to make me grin like a Cheshire cat, serve me up a few pickled beets alongside those eggs. For this hard-boiled egg-loving girl, it doesn’t get much better. So, when I’m craving pickled eggs to eat on their own, top a salad with, or thinly slice for a sandwich, this 4-ingredient recipe is a real godsend. All of my pickled egg dreams come true, without my hands being dyed beet red for days.
Ingredients:
- 2 (16-oz.) Jars of Pickled Beets (Whole or Sliced)
- 2 Cinnamon Sticks
- 1/2 Teaspoon Ground Sea Salt
- 9 Extra-Large Hard-Boiled Eggs, Peeled
Directions:
- Empty the jars of whole or sliced pickled beets and their liquid into a medium stainless steel or non-reactive metal saucepan.
- Add the cinnamon sticks and ground sea salt, stir to combine, and then bring the mixture to a boil over high heat.
- When the mixture comes to a boil, reduce the heat to medium and cook for 10 minutes, stirring occasionally.
- Remove from heat and allow to cool. Discard the cinnamon sticks.
- Place the peeled eggs into a large glass jar or container. Pour the beets and their liquid over the eggs, place a lid on the glass jar or container, and then refrigerate.
- Use a metal spoon to stir the eggs and beets a few times daily, so they pickle evenly.
Suggestions:
- You can use whole or sliced pickled beets for this recipe, or a mixture of the two. Pickled beets are usually located in the canned vegetable section, next to the canned beets.
- CLICK HERE to find all of our tips and tricks for making the perfect hard-boiled egg.
- This recipe calls for extra-large eggs. You can use whichever size you prefer, however, I highly suggest using larger-sized eggs.
- Don’t eat these pickled eggs right away. They taste best after they have been pickled for a few days. Make sure to stir the eggs a few times a day to ensure that they pickle evenly.
Improvements:
- For a little added heat, add a sliced jalapeño or two to the beets and liquid when cooking.
- Pickled eggs are great on their own, however, they also make a great addition to salads and sandwiches.
- Use these pickled eggs to make these Sweet and Sour Deviled Pickled Eggs.
- If you finish eating the eggs and beets too quickly, you can reuse the pickled beet juice to pickle additional hard-boiled eggs.
Ingredients:
- 2 (16-oz.) Jars of Pickled Beets (Whole or Sliced)
- 2 Cinnamon Sticks
- 1/2 Teaspoon Ground Sea Salt
- 9 Extra-Large Hard-Boiled Eggs, Peeled
Directions:
- Empty the jars of whole or sliced pickled beets and their liquid into a medium stainless steel or non-reactive metal saucepan.
- Add the cinnamon sticks and ground sea salt, stir to combine, and then bring the mixture to a boil over high heat.
- When the mixture comes to a boil, reduce the heat to medium and cook for 10 minutes, stirring occasionally.
- Remove from heat and allow to cool. Discard the cinnamon sticks.
- Place the peeled eggs into a large glass jar or container. Pour the beets and their liquid over the eggs, place a lid on the glass jar or container, and then refrigerate.
- Use a metal spoon to stir the eggs and beets a few times daily, so they pickle evenly.
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