Red Beet Eggs

(from BearNakedBaker’s recipe box)

To avoid peeling frustration, use the oldest eggs in you fridge for hard boiling. Super fresh eggs are incredibly hard to peel, while the ones that have been around for a week or more will give up their shells more easily.

Source: BNB

Prep time: 30 minutes
Cook time: 20 minutes
Serves 6 people

Categories: Salads

Ingredients

  • Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 10 minutes.
  • Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.
  • 1 dozen hard boiled eggs
  • 2 jars small sliced beets (15 oz each) (jars are better than cans and HOMEMADE is even better)
  • 2/3 cup cider vinegar
  • 4 tablespoon sugar
  • 1 teaspoon salt

Directions

  1. Cook, cool and peel eggs.

  2. Strain liquid from can of beets into small saucepan. Set beets aside.

  3. Combine vinegar, sugar and salt with beet liquid in saucepan.

  4. Bring to a boil and simmer for 5 minutes.

  5. Put eggs in an appropriate sized jar. Put beets on top.

  6. Pour vinegar mixture over eggs and beets in jar.

  7. Cover and refrigerate. Try to forget about them for a few days – at least two days. Three days and they’re awesome…a few days more and they’re perfect.

  8. This recipe easily doubles or triples. Enjoy!

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