Pickled Beet Eggs
This recipe is clean and toasty!
Make This Recipe
Ingredients
Pickling mixture
- 3 large beets peeled and juiced
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1/4 tsp salt
- 1/2 cup date sugar
- 8 Eggland's Best eggs (large), hard boiled
Egg salad
- 1 whole avocado
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon mayo
- 4 beet pickled Eggland's Best eggs (large)
- 1/2 Tbsp celery
Preparation
Put all of the pickling mixture into a saucepan and heat to a simmer then turn off heat.
Place eggs in a glass jar and pour the mixture over eggs and let them sit in the fridge for 24-48 hours.
Large dice the pickled eggs and avocado. Small dice the celery. Add 1tbsp of mayo.
Combine all ingredients in a bowl and stir.
Season with salt and pepper to your taste and spread onto your toast!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 389 |
| Fat | 10 g |
| Saturated Fat | 1 g |
| Cholesterol | 14 mg |
| Sodium | 608 mg |
| Carbohydrates | 71 g |
| Dietary Fiber | 8 g |
| Protein | 3 g |