Quick Holiday Pickled Eggs in Beet or Pickle Juice

Red and green eggs show off their party dresses in these quick pickled eggs. Serve them as they are or make the prettiest and most delicious deviled eggs for your holiday entertaining. Save the pickle and beet juices so you can make these very attractive and tasty eggs.

Pickled eggs are quite popular at Christmas time. Many people make their own or you can buy them in most grocery stores. I find most of the eggs to be quite vinegary and I don't particularly like them. They're too strong for my taste.  But these eggs are pickled in the juice from pickled beets or sweet pickles and suit my taste buds much better.

The eggs can be served whole with a little salt on the side or you can make delicious deviled eggs like I did. Use your own recipe for deviled eggs. All I do is mash the egg yolks with mayonnaise, salt, pepper and a few shakes of onion powder. I like them plain but you can add a little mustard and chopped pickle if you like. When I made these I also added a few spoonfuls of pickle juice to the yolks. I decorated the tops with paprika, slices of green onion and pieces of sweet pickle. 

I took my platter of deviled eggs to a church dinner and I'm guessing everyone liked them because there were none left to take home.

Printable recipe at end of post.

Quick Pickled Eggs

• 6-8 hard boiled eggs, peeled
• Pickled beet juice, about 2 cups per 3 or 4 eggs 
• Sweet pickle or gherkin juice, about 2 cups per 3 or 4 eggs   
• 2 or 3 drops green food colouring

How to make it:

Hard boil eggs and shell.  I start boiled eggs in cold water and set a timer for 10 minutes once they come to a boil. Turn the heat down and let them simmer for the 10 minutes.  If you are using medium eggs 8 minutes should be sufficient. Plunge the eggs in cold water once they are finished cooking. 

Place 3 or 4 shelled eggs in a large enough bottle or deep bowl and pour in enough pickled beet juice to cover.  Cover and refrigerate for about 48 hours. In a pinch, overnight will also give you satisfactory results. The marinating eggs have a tendency to float so occasionally push them down so they will colour evenly.  

Repeat with the sweet pickle juice adding 2 or 3 drops of green food colouring to the juice before adding the eggs. 

Before serving pat the eggs dry and place in a serving dish. Have a salt shaker handy for your family and guests to sprinkle on the eggs if they wish.

You can also make very festive looking deviled eggs using the pickled eggs.

Makes 6-8 pickled eggs or 12-16 deviled egg halves.

Hard boil and shell the eggs and place half in the pickled beet juice and half in the green coloured sweet pickle juice.  

The eggs will float to the surface so take time to push them down.  Cover and refrigerate about 48 hours. You can gently turn the bottles up and down every now and then to help even the colouration. 

I was in a pinch for time so these eggs marinated only 20 hours. The colours were vibrant and the pickling mild. Serve the eggs with a little salt on the side.

Or. . . you can make a tray of deviled eggs. I have plain eggs between the pickled eggs because not everyone likes pickles, ha, ha. 

Use your own recipe for deviled eggs. All I do is mash the egg yolks with mayonnaise, salt, pepper and a few shakes of onion powder. I like them plain but you can add a little mustard and chopped pickle if you like. When I made these I also added a few spoonfuls of pickle juice to the yolks. I decorated the tops with paprika, slices of green onion and pieces of sweet pickle. 

Such pretty looking eggs. 

Maybe Santa and the Easter Bunny got together to make these tasty eggs.

To print click on arrow upper right side.⇩