Pretty in Pink Pickled Eggs are very similar to a recipe grandma made when I was little and I loved them. Delicious with a little heat!
These eggs are such a pretty color when they’re done and although they look nice they’re very spicy and bite you back when you bite into them!
They get their gorgeous color from the beets which are delish too. The onion rings can be used to garnish a salad as well.
Heck, use all the goodies from the jar; you just can’t go wrong with this one.
Make a great egg salad-a little mayo and sweet pickles-on wheat crackers!
They’re quite pretty sliced over a salad or as an appetizer on the buffet table or just eat the yummy things for no other reason than the fact that you want a cute, spicy, pickled egg!
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This Pretty In Pink Pickled Eggs recipe is similar to what my grandmother made. Delicious
- 2 dozen hard-boiled eggs shelled
- 2 15 oz cans whole baby beets, undrained
- 1 8 oz jar hot chili peppers
- 1 large onion sliced into rings
- apple cider vinegar
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In a gallon jar dump in the yellow chili peppers, juice and all. Then dump in the undrained beets over the peppers. Place the sliced onion rings on top of the beets. Then place the shelled, whole eggs in on top of the onion rings.
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Pour vinegar over everything to cover, making sure that all the ingredients are immersed in the vinegar, beet juice & chili juice.
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Put the lid on the jar or cover it with plastic wrap and refrigerate for 5 to 7 days.
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These are just gorgeous sliced and the beets and onions are yummy too. The peppers can be a little hot but the brave may want to munch on them as well.
Enjoy!
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Recipe based on one by Piper Lee
Photo by threeovens