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Red Beet Eggs

These eggs are infused with beets - which are a type of super food! Plus, this is super easy and quick to eat as a snack or for breakfast! It's only 70 calories per egg, and 15 calories for 4 beet slices = 95 calories total! 

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 12 Eggs
Calories 70 kcal
Author Meagan Alvarez


  • 1/3 cup White Vinegar
  • 1/3 cup Water
  • 3 tbsp Apple Cider Vinegar optional!
  • 2 packets 0 Calorie Sweetener You can use Sugar to taste instead!
  • 12 Eggs I use large!
  • 1 Large container for storage
  • 2 Pots (1 to boil eggs, 1 to make the pickling liquid)
  • 2 cans Sliced Red Beets


Cooking the Eggs

  1. Fill a large pot with water and set the stove on high, bring water to a boil

  2. Once the water is boiling, add the eggs and begin a timer for 10 minutes

  3. Turn off the stove and remove from heat so the eggs start cooling off, you can put them in an ice bath - if you'd like!

Pickling Juice

  1. Drain both cans of beets liquids into the smaller pot

  2. Turn the stove to low heat

  3. Add the vinegar, sweetener, and water and let simmer

  4. Simmer for 5 minutes, then turn off stove and let it cool


  1. Add 1 can of beet slices to your container

  2. Peel the eggs and drop them in the container

  3. Add the 2nd can of beet slices

  4. Pour the pickling juice into the container and you're done!