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.

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Beetroot marinated eggs

Yann A. Skaalen

Greatlooking red eggs for Christmas breakfast!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Breakfast

Cuisine International

Servings 6

Calories 223 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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

Keyword Beetroot marinated eggs, egg, red egg

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