Pink Eggs Recipes

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CLASSIC PICKLED EGGS



Classic Pickled Eggs image

This is a classic recipe for pickled eggs.

Provided by Rod

Categories     Appetizers and Snacks     Pickled Egg Recipes

Time P7DT25m

Yield 12

Number Of Ingredients 6

12 small eggs
3 cups white vinegar
¼ cup white sugar
1 tablespoon salt
2 cloves garlic
1 bay leaf

Steps:

  • Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  • Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
  • Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.

Nutrition Facts : Calories 71 calories, Carbohydrate 4.6 g, Cholesterol 137.6 mg, Fat 3.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 633.3 mg, Sugar 4.5 g

PINK EGGS



Pink Eggs image

These are really super good. A healthy recipe that I created and love for breakfast during the week. I like to serve these with soy sausage patties. You can also add anything else that you want to this recipe.

Provided by Gingerbear

Categories     Breakfast

Time 25m

Yield 3 serving(s)

Number Of Ingredients 6

1 (16 ounce) carton Egg Beaters egg substitute
1/3 cup salsa (you can add less if you like)
1/4 cup chopped onion
1/4 cup green chili
salt and pepper
cooking spray

Steps:

  • Spray non-stick skillet with cooking spray.
  • Heat skillet on low.
  • Add all of the ingredients and just cook like you would scrambled eggs until mixture is no longer runny and cooked through.

TICKLED PINK PICKLED EGGS OR PRETTY IN PINK PICKLED EGGS



Tickled Pink Pickled Eggs or Pretty in Pink Pickled Eggs image

My mom made these all the time when I was a little girl and I loved them. These eggs are such a pretty color when they're done and although they look nice they're very spicy and bite you back when you bite into them! They're quite pretty sliced over a salad or as an appetizer on the buffet table or just eat the yummy things for no other reason than the fact that you want a cute, spicy, pickled egg! They get their gorgeous color from the beets which are delish too. The onion rings can be used to garnish a salad as well. Heck, use all the goodies from the jar; you just can't go wrong with this one.

Provided by Piper Lee

Categories     Vegetable

Time P5DT30m

Yield 24 pickled eggs plus beets and onions, 24 serving(s)

Number Of Ingredients 5

2 dozen hard-boiled eggs, shelled
2 (15 ounce) cans whole baby beets, undrained (use a good quality canned beet for the best color and can size is approximate.)
1 (8 ounce) jar hot chili peppers (these are small hot yellow peppers and jar size is approximate)
1 large onion, sliced into rings
apple cider vinegar

Steps:

  • In a gallon jar dump in the yellow chili peppers, juice and all.
  • Then dump in the undrained beets over the peppers.
  • Place the sliced onion rings on top of the beets.
  • Then place the shelled, whole eggs in on top of the onion rings.
  • Pour vinegar over everything to cover, making sure that all the ingredients are immersed in the vinegar, beet juice & chili juice.
  • Put the lid on the jar or cover it with plastic wrap and refrigerate for 5 to 7 days.
  • As I said, these are just gorgeous sliced and the beets and onions are yummy too. I don't eat the peppers because they're just too hot for me, but the brave may want to munch on them as well.
  • Enjoy!

Nutrition Facts : Calories 99, Fat 5.4, SaturatedFat 1.6, Cholesterol 186.5, Sodium 90.6, Carbohydrate 5.4, Fiber 1.2, Sugar 3.7, Protein 7.1

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