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Pickled Eggs Recipe

Place boiled eggs in fresh beetroot juice with sugar, salt, vinegar, and water and leave to form these rosy-colored Pickled Eggs overnight.

Recipe developed by ,
Nutritionally reviewed by
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  • PREP TIME 15 mins
  • SERVINGS 8 servings
  • COOK TIME 15 mins
  • CALORIES 72 kcal
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Tuyet Pham

Tuyet Pham

Head Chef, Culinary Consultant
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina

Luna Regina

Writer, Author
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of and, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Lizzie Streit, MS, RDN, LD

Lizzie Streit, MS, RDN, LD

Nutrition Reviewer
Lizzie Streit is a Minneapolis-based dietitian and founder of It’s a Veg World After All. She completed her MS in Human Nutrition from Drexel University, and is an expert in culinary nutrition, recipe development, and nutrition communications. Lizzie’s philosophy is centered around making nutrition recommendations, and especially the advice to eat more vegetables, approachable and realistic. She is excited to be working with the team at Healthy Recipes 101 to ensure that their recipes are both nutritious and delicious.
Comments/ Reviews
Recipe Rating
  • Valentina

    Wow, these eggs are absolutely stunning. I’ve made beet pickled eggs, but not for a while. Now I’m in the mood. You’ve achieved such a deep color. I love it.

    • Natalie Ellis

      I was surprised at this color also, that was somehow a success to me.
      Hope you are going to have a good one soon!

  • Cindy

    Maaan! Everyone of y’all that has a recipe up here for pickled eggs make this process so complicated.

    Just buy a bunch of jars or cans of pickled beets. Collect the pickled beet brine/juice from the can/jars in Mason jars Boyle your eggs, peel them and let them sit in the pickled beet brine/juice for arnd 3 days.
    THAT is the easy way to make pickled eggs.without the fuss.
    Happy Easter y’all ?

  • Joel

    Also, when reusing the beet juice from one batch to the next, the pigment from the beet juice gets absorbed by the eggs, and so each batch of will be successively lighter.

  • elaine eliopoulos

    Eggs went fast! Can I put another batch in the same brine ( beet type)

    • Luna Regina

      Thanks for the question. You can absolutely reuse that brine as long as it doesn’t look cloudy or taste too sour. However, we don’t recommend using the brine more than that. Happy cooking!

  • Mary Jane

    Delicious! I used to hate the taste of beets when I was little, love them now…these are so yummy, I will be trying in my salad & lots of diff variations. Thank you for the recipe!!

    • Luna Regina

      Thanks, Mary!

  • Louise Bernelle
    I love these eggs, I also add sliced onion