Pennsylvania Dutch Red Beet Eggs

Cyndi Hodge


My Mother introduced this recipe to me when I was little. Every Holiday Easter, Thanksgiving & Christmas that came my Mother would make these eggs. If you love RED BEETS you will LOVE THIS!

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30 Min


Stove Top


2 box
hard boiled eggs
4 can(s)
whole red beets with juice
2 1/2 c
white sugar starting with 1 cup and adding as needed.
1 c
apple cider vinegar adding to taste

Directions Step-By-Step

Boil your 2 cartons of eggs to hard boil w/ salt then immediately put them in very cold water for easy peel.
Peel eggs put to side.
In Large container with a lid add the Red Beet Juice from can first (Hold the beets out first). When all the juice is in add 1 cup of Vinegar and add sugar slowly to taste. *It should not taste too sweet or too vinegary. An even amount to taste. *YOU WILL KNOW
When its mixed well...Add some Beets then Eggs, Beets then Eggs until all is covered with beets n juice.
Let it set for 24 hours in the Refrigerator so it will soak into the eggs...Then enjoy!
You can make them into Deviled eggs, or cut in halves or just the whole eggs with the beets all around. Like I said...IF YOU LOVE BEETS YOU WILL GO CRAZY OVER THESE.

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy