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Traditional Beet-Pickled Eggs Recipe

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Serves: 4

  • 8 large eggs
  • ½ cup of apple cider vinegar
  • ½ cup of white sugar
  • ½ cup of brown sugar
  • 2 cans of red beets and juice
  • ½ cup of onions, diced
  • 1 teaspoon of salt
  • ½ teaspoon of ground black pepper

Beet-Pickled Eggs with Sauder’s Eggs

If you’ve ever had a traditional Easter dinner, chances are you’ve enjoyed the delicious flavor of pickled red beet eggs. Known for their vibrant color and soft, moist interior, beet-pickled eggs often find their way into holiday dinners. While pickled eggs are a party favorite, you can still enjoy these savory treats any day of the year — no special occasion required.

But how do you make beet-pickled eggs? The variations of ingredients and recipes for beet-pickled eggs are seemingly endless. Some use pickles, while others use intricate spices. Our recipe includes just the right amount of ingredients for simple preparation and bold flavor. If you’re unsure how to make pickled red beet eggs to perfection, this straightforward pickled red beet eggs recipe will help you execute the dish with ease.


  1. Using a spoon, place your eggs one-by-one into a large pan and fill with enough water to cover the eggs. Roughly 2 to 3 inches of water should stand above the eggs. Turn the heat on high and cover the pan with a form-fitting lid.
  2. Once the water begins to boil, turn the heat down to medium-low and allow the eggs to cook for about 8 to 10 minutes covered.
  3. Meanwhile, fill a bowl with ice-cold water and set aside. After 10 minutes, remove the eggs from the heat and rinse under cold water. Transfer the eggs to the ice-cold bowl of water and set aside for 2 to 3 minutes.
  4. Once the eggs are chilled, remove them from the water and gently remove the outer shell. After peeling the eggs, use a paper towel or napkin to absorb any excess water or liquid before setting aside.
  5. In a mixing bowl, combine the apple cider vinegar, white sugar, brown sugar, beet juice, onions, salt and pepper. Remove the beets and set them aside into the same bowl as the eggs. Stir until the contents are thoroughly combined. Next, add the beet mixture to a medium pot or pan placed over medium heat. Once the ingredients begin to boil, lower the heat to a simmer and cook for an additional 6 to 7 minutes.
  6. Place the eggs and beets in a large jar or container. Once the liquid is done simmering, pour the contents over the beet and egg mixture. Cover the jar and place the beet-pickled eggs in your refrigerator for about 24 hours.
  7. Slice the eggs and serve as a delicious treat or side-dish. Enjoy!

When you use quality ingredients, your beet-pickled eggs are sure to blow away anyone who tries them. Use our store locator to find Sauder’s Eggs in a store near you. With our farm fresh eggs, you and your family are sure to enjoy this tasty recipe.

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