Colourful red eggs that are both colourful and taste good!
They are guaranteed to impress your guests!
Split each egg into two equal parts and a dollop of mayonnaise and fish roe.
For updates, follow the blog on these social media platforms:
Beetroot marinated eggs
Greatlooking red eggs for Christmas breakfast!
Ingredients
- 12 eggs hard-boiled
- 1 jar beets sliced
- 2 dl water
- 1½ dl sugar
- 1 dl apple cider vinegar
- juice from the beetroot jar
Instructions
- Sterilize the jar in which you will store the eggs.
- Hard-boil the eggs and cool them in cold water.
- Peel the eggs carefully so that they retain a nice surface.
- Boil pickled brine with water, sugar and apple cider vinegar and let simmer for 15 min.
- Take out the sterilized jar, add the beets and eggs in layers.
- Pour over the juice you have boiled, make sure you have enough liquid so it completely covers the eggs.
- Cool and put in the fridge.
- Finished after approx. 24 hours.
Nutrition
Calories: 223kcalCarbohydrates: 26gProtein: 11gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 327mgSodium: 127mgPotassium: 122mgSugar: 25gVitamin A: 475IUCalcium: 51mgIron: 2mg
Tried this recipe?Let us know how it was!