Red Beet Egg Salad

Have you ever tried Red Beet Eggs? They are a delicious and healthy way to enjoy eggs. Red Beet Eggs are traditionally a Pennsylvania Dutch food, but they are so yummy everyone should enjoy them!

These eggs are delicious to eat on their own but they are also good in egg salad. Both recipes are below.

Red Beet Eggs:

Ingredients:

  • 1 dozen eggs
  • 2 cans of pickled beets with juice
  • 2 cups apple cider vinegar
  • 1 cup sugar
  • 6 drops red food die
  • 1 drop blue food die

**Modify sugar and vinegar to taste

Directions:

1. Hard boil eggs. When eggs are warm enough to handle peal and place in a large bowl.

2. Mix together beets, sugar, and vinegar and add eggs when peeled. Place covered in the fridge and enjoy after 24 hours but better after 48 hours. Eggs keep for 1 week.

Eggs after 24 hours:

The eggs are best after 48 hours because the purple seeps through the entire white part of the egg. The eggs turn out sweet and tangy. I like to eat them plain or in an egg salad:

Here I crushed up the egg and diced the beets. I mixed them with 1/2T. light mayo and 1/2T. juice from the eggs. I served it with greens on a poppy seed bagel. It was so good

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