Try this Pickled Red Eggs recipe, or contribute your own.
Suggest a better descriptionPack the eggs in 2 quart jars. Combine beet juice, vinegar, and spices in a saucepan and simmer 10 minutes. Pour over eggs, seal, let cool and chill. Refrigerate a few days to allow flavors to permeate the eggs. Small cooked beets may also be pickled along with the eggs.
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Serving Size: 1 Egg (29g) | ||
Recipe Makes: 16 Eggs | ||
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Calories: 128 | ||
Calories from Fat: 124 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 6.3g | 31 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 14.1mg | 4 % | |
Sodium 77mg | 3 % | |
Potassium 10.9mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
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: 128
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