Easy Pickled Eggs


Classic purple pickled hard-boiled eggs. This brings back such fond memories of every Easter and Christmas at my grandmother's. This is the easiest recipe I know, and we no longer do it any other way.

Cook Time:
12 mins
Additional Time:
1 day
Total Time:
1 day 12 mins


  • 12 large eggs

  • 1 (15 ounce) can pickled beets

  • ¼ cup sliced red onion (Optional)


  1. Place eggs into a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes.

  2. Remove eggs from hot water and run under cold running water to cool. Roll cooled eggs back and forth on the counter to crush the shells, then return to the cold water and soak for up to 1 hour. They will peel very easily then.

  3. Place peeled eggs into a large bowl or large wide-mouthed jar with a lid. Pour in pickled beets and juice, then add onions. Cover and refrigerate for at least 24 hours, or up to 2 days for best results. Turn the jar or stir once or twice to be sure the eggs are evenly colored.

  4. Slice eggs in half and arrange on a tray to serve.

Nutrition Facts (per serving)

84 Calories
5g Fat
3g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 84
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 186mg 62%
Sodium 99mg 4%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 6g
Vitamin C 0mg 2%
Calcium 30mg 2%
Iron 1mg 5%
Potassium 91mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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