The Pioneer Woman Tasty Kitchen
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Pickled Onion & Beet Eggs

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Level: Easy

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Description

Great appetizer! Love eggs? You’ll enjoy this one.

Ingredients

  • 8 whole Large Eggs
  • 8 ounces, weight Canned Sliced Beets And Natural Juices
  • 1 whole Red Onion, Sliced
  • 1 teaspoon Salt
  • 1 Tablespoon Whole Peppercorns
  • ¼ cups Distilled White Vinegar

Preparation

Boil eggs 10 minutes and then drain and set in ice cold water. Allow to cool and then peel each egg; set aside.

In a saucepan, add all other ingredients and cook 4 minutes on medium high heat. Allow to cool.

I use a large glass jug and add the eggs and beet mixture to it. Refrigerate until ready to serve. I always cut them in half when serving in a bowl. Delicious!

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