This Pickled Egg recipe is made simple with the Deluxe Egg Cooker from NESCO®. Red beets add a depth of flavor at the same time giving the eggs a colorful appeal.

1 (15 ounce) can beets
1 onion, thinly sliced
12 hard cooked eggs, shelled and left whole
1/4 cup white sugar
1/2 cup vinegar
Measure the amount of water for hard boiled marked on the measuring cup and pour water into base.
Use the pin on the measuring cup and prick each egg before placing on the tray (reduces cracking egg shells).
Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.


Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.

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