How to make it

  • Mix beets and juice, vinegar, sugar, and spices.
  • Slightly heat mixture to speed up pickling process.
  • Pour pickling mixture over eggs.
  • Add warm water to cover eggs.
  • Refrigerate for 2 to 3 days until whites of eggs have absorbed the color.

Reviews & Comments 3

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  • sas 9 years ago
    These are wild. I made a beet and baby spinach salad and quartered the eggs. Looked beautious.
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  • kismet 10 years ago
    I likes these,Easter eggs you can eat.Thank-you
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    " It was excellent "
    lor ate it and said...
    These are so lovely. My mother-in-law often made these at Easter.
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