Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (29)
Pickled Eggs
NUTRITION · PER SERVING2915M COOK
CAL 7%·PRO 13%
CARBS 13G38% OF CAL
0G FIBER10G ADDED2G INTRINSIC0G OTHER12G TOTAL SUGAR
FAT 5G37% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tangy, salty, and slightly sweet pickled eggs with beets and spices. Serve as an appetizer, use in deviled eggs, or eat as a snack.
starteramericaneggsdairy freegluten freevegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups water
- 1 medium red or yellow beet (peeled and diced)
- 1 cup apple cider vinegar
- ⅓ cup sugar
- 2 teaspoons sea salt (plus more for sprinkling)
- 6 hard boiled eggs (peeled)
- Turmeric (optional, for yellow eggs)
- Freshly ground black pepper
At a glance
PER SERVING · TIME 2915M
CAL 7%·PRO 13%
CARBS 13G38% OF CAL
0G FIBER10G ADDED2G INTRINSIC0G OTHER12G TOTAL SUGAR
FAT 5G37% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 83mg
- Total sugar
- 12g
- Added sugar
- 10g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 140mg
- Calcium
- 33mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 83MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.