Beetroot marinated eggs

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:

Rødbetmarinerte egg

Beetroot marinated eggs

Yann A. Skaalen
Greatlooking red eggs for Christmas breakfast!
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine International
Servings 6
Calories 223 kcal


  • 12 eggs hard-boiled
  • 1 jar beets sliced
  • 2 dl water
  • dl sugar
  • 1 dl apple cider vinegar
  • juice from the beetroot jar


  • 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.


Calories: 223kcalCarbohydrates: 26gProtein: 11gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 327mgSodium: 127mgPotassium: 122mgSugar: 25gVitamin A: 475IUCalcium: 51mgIron: 2mg
Keyword Beetroot marinated eggs, egg, red egg
Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating