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+ servings
Beet-Pickled Eggs
Prep Time
15 mins
Cook Time
30 mins
Chilling time
30 mins
Total Time
45 mins
Extremely pink beet-pickled eggs aren't just beautiful, they're suffused with a richly flavored sweet and sour brine that pops with every bite. Serve the eggs alongside the pickled beets and red onions, and top with a dollop of sour cream and horseradish sauce and fresh garden herbs. 

This recipe comes together in just a few steps and then needs to chill overnight. 

Most beet-pickled egg recipes call for standard hard boiled eggs, but here, I'll have to insist on steamed eggs. Steamed eggs are easier to cook perfectly without any of that sulphur stench, and are a dream to peel.

Lastly, this recipe is a great way to use leftover Easter eggs. 
Recipe Type: Brunch
Cuisine: American
Keyword: pickled eggs
Makes: 4 servings
Author: Elizabeth Stark
Beet-Pickled Eggs
  • 6 large eggs
  • 4 medium beets (from 1 bunch beets), greens trimmed, peeled, and cut into 1-inch wedges
  • 2 cups apple cider vinegar
  • 2 cup water
  • 1/4 cup sugar
  • 1 tablespoon plus 1 teaspoon sea salt
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seed
  • 4 sprigs dill, plus more for serving
  • 2 tablespoons minced herbs (I used bronze fennel, dill, and chives)
  • 1 medium red onion, peeled and sliced thin
  • 1/2 cup sour cream
  • 2 tablespoons prepared horseradish
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon fresh ground pepper, or to taste
  • 1/2 teaspoon sea salt, plus more to taste
  • 1 teaspoon sherry vinegar
  1. Set a steamer basket over boiling water. Gently set eggs in basket, cover, and set a timer for 9 minutes. Meanwhile prepare a large bowl of ice water (the colder the water, the easier the eggs will peel, so be generous with the ice). When timer dings, run eggs briefly under cold water and then gently set in ice water. Chill eggs at least 30 minutes, then keep in fridge until ready to peel.

  2. Meanwhile, in a large, non-reactive pot, combine beets, vinegar, water, sugar, spices, and salt. Bring to a boil, then turn down to a gentle simmer for 10 - 15 minutes, or just until beets are fork tender. Set mixture aside for 30 minutes to cool.
  3. Set out 2 clean quart jars. In packing the jars, you'll want to keep the eggs from smooshing against the side, creating a white spot. Carefully layer red onions, cooked beets, eggs, and 2 sprigs dill in each jar, making sure eggs are surrounded by other vegetables. Carefully pour in brine to cover. Seal jars and refrigerate overnight, or up to a week. Note that the color will nearly saturate the eggs after 2 days.

  4. Before serving, in a medium bowl, whisk with a fork to combine sour cream, horseradish, mustard, vinegar, pepper, and sea salt.
  5. Serve eggs sliced in half (you'll want to clean the knife between slices) alongside pickled beets and red onions, dollop with horseradish sauce, and sprinkle with minced herbs and fresh ground pepper.