Try this Pickled Pink Egg Appetizers recipe, or contribute your own.
Suggest a better description* Use about 2 tablespoons of the juice from pickled beets if desired; gives a pink color and adds a pleasant taste. Simmer vinegar and spices uncovered for 10 minutes; cool slightly, add garlic and bay leaf. Pack eggs into a screw top jar, add vinegar mixture; cover and cool to room temperature. Refrigerate 7-10 days before serving, longer for stronger flavor. Recipe By : Jo Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (110g) | ||
Recipe Makes: 6 | ||
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Calories: 90 | ||
Calories from Fat: 48 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 212mg | 65 % | |
Sodium 63.9mg | 2 % | |
Potassium 67.9mg | 2 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.9g | ||
Protein 6.3g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 90
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