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Active Time: 25 Minutes

Start to Eat: 24 Hours

Makes: 8 Eggs and 3 Beets


I LOVE making these honestly all year long but they are perfect for holidays. The pink color stands out so much, it’s a crowd pleaser and looks awesome in photos. Plus who doesn’t like eggs? Let alone sweet, tangy, salty, eggs.

These are perfect for devlied eggs too! They look beautiful filled and swirled. Make them for Mother's day, Valentines day, Christmas, or just a cozy Sunday!

Pink Beet Pickled Eggs
Pink Beet Pickled Eggs


  • 8 large eggs

  • 1/2 yellow or vidalia onion, sliced

  • 3 large red beets

  • ¼ cup of sugar

  • ½ cup cider vinegar

  • ½ cup red wine vinegar

  • 8 whole peppercorns

  • ¼ teaspoon allspice (or 4 whole allspice berries)

  1. Let’s hard boil some eggs! Fill a medium saucepan with water (the water should be about an inch above the eggs once you put them in. Bring the water to a boil, then place the eggs into the boiling water. Boil the eggs for 8 minutes. Drain the water, fill the pot (with the eggs still in it) with cold water and set aside. I usually add ice to the water to ensure they stop cooking - it also helps the “easy-peel” part of the eggs!

  2. First, let’s roast the beets because these take the longest. Preheat your oven to 400°F. I usually wear gloves when preparing or cutting beets because they stain your hands. So...cut off the greens of the beets and cut off the long tip of the beet as well. Scrub the beets in cold water until all of the dirt is gone (this is very important because you are going to use the juice from the beets and you don’t want to find any dirt in the juice). 

  3. Place the beets in a small baking pan and add water to about ⅓ of the height of the beets. Cover with foil. Bake for approximately 45 minutes or until fork tender. 

  4. In a medium saucepan, combine the beet liquid, sugar, vinegars, peppercorns and allspice. Bring to a boil, stirring until the sugar dissolves; remove from heat. Let it cool slightly.

  5. Meanwhile, peel the eggs and place them in a large container (this is where everything will “pickle” in the fridge overnight). Place the sliced onion into the container. Next, cut the beets into 1 inch chunks (or however big you want them) and place them in the container with the eggs and onions. Next, pour the liquid over the eggs, beets and onions. The liquid should cover everything. If it doesn’t, it’s okay to add some water. 

  6. Cover the container, and place in the fridge! I like to stir it up every 8 hours or so to make sure everything is getting evenly pickled. Beware of splashing because again, this will stain. You can prepare these 48 in advance and they last for 7 days in an airtight container in the fridge. Well ready to eat, serve them whole or cut them in half lengthwise to really make the pink and yellow contrasting yoke shine!


Loyal Olive Oil
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