Red Beet Eggs

Yeast Assassin


Have eggs leftover from Easter?  Need a new twist on how to use hard boiled eggs?  Bored of the same old egg salad, deviled eggs, etc..?  I get it.  We all need a change of pace once in a while.  Here’s a wonderful way to use hard cooked eggs and red beets.  Red Beet eggs is a very delicious, nutritious and satisfying alternative.

Makes a delicious refreshing spring or summer salad.

Here’s a wonderful way to use hard cooked eggs, as well as red beets.

2 bunches organic red beets
1 1/2 gallons of water
2 Tablespoons sea salt
2 cups Raw Organic Braggs Apple Cider Vinegar
2 Dozen hard cooked eggs


Combine the red beets, water and sea salt in a pot.  You can either slice the beets while raw or slice them after they are cooked.  If cooking on the stove in a regular pot, you might want to slice them while they are raw.  That way, they will cook faster.  Or, if you have an Instant Pot (electric pressure cooker), you can cook them under pressure in a shorter amount of time whether sliced or whole.  Put the beets in the Instant Pot, add the water and sea salt, close the lid and make sure the valve is set to seal, not vent.  Hit the Manual button and set the time for about 15 minutes.  Normally, cooking fresh red beets would take about one to two hours over the stove.  I love my Instant Pot.  It’s a real time saver.

Let them sit for a few hours to cool and so that the liquid turns a nice dark burgundy red.

Take about a gallon of the dark red beet juice and mix it with 2 cups vinegar. I use organic raw Apple Cider vinegar. Braggs is good brand.


Combine the 2 dozen hard cooked, peeled eggs with the vinegar/beet juice mixture along with the sliced red beets and place into quart mason jars with a tight fitting lids.

You may also add onions, garlic, spice it up a bit.

Odorless Garlic

When you split up the mixture to put into the jars, just make sure the eggs are totally immersed in the liquid.  Any size jars will do, just make sure the jars are glass and the lids are tight fitting.

Leave the jars out on the counter for about 3 days, then place in the refrigerator for about a week.

Enjoy anytime as a refreshing salad.

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