Pickled Beets and Eggs Recipe

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Pickled Beets and Eggs recipe is an old Portuguese recipe that my grandparents and mother used to make.  They would pick all the fresh beets that were available in their garden.  Depending on how many beets were ready to pick, would determine how much they were going to use in the pickling process.  Karen says, “There really is no actual recipe, as you use how many beets you have harvested.”

Many beets are sold in bunches with the tops still attached, while others are sold with the tops removed. Look for beets that are firm, round, with a slender tap root (the large main root), a rich, color, and smooth over most of the surface. If beets are bunched, you can judge their freshness fairly accurately by the condition of the tops. Badly wilted or decayed tops indicate a lack of freshness, but the roots may be satisfactory if they are firm.  Avoid elongated beets with round, scaly areas around the top surface – these will be tough, fibrous, and strong-flavored. Also avoid wilted, flabby beets — they have been exposed to the air too long.

Pickled Beets and Eggs recipe, comments, and photo were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

Check out my another recipe for old-fashion Pickled Beets and more delicious Beet Recipes.


pickled beets and eggs


Pickled Beets and Eggs Recipe:

Stuffed Deviled Lemony Eggs Recipe

Prep Time: 30 minutes

Yield: makes many


8 large eggs
2 tablespoons light mayonnaise
2 tablespoons light sour cream
1 tablespoon finely chopped fresh dill weed
1/2 teaspoon lemon zest
Salt to taste
Paprika (optional)
Chives, chopped (optional)

* To help center the yolks in the eggs, the night before the eggs are to be cooked (approximately 12 hours), store your eggs on their sides in the refrigerator.  Seal the egg carton with a piece of tape and turn on its side to center the yolks.



Boiling the Eggs:  Place the eggs in a saucepan just large enough to hold them all in one layer.  Add water to cover by 1 1/2 inches.  Add 1 tablespoon salt.  Partially cover the pan and bring to a full rolling boil. Cover, reduce heat to low and leave on heat for 30 seconds.  Remove from heat and let stand, covered, for 15 minutes.  Pour off hot water and rinse eggs under cold running water for 5 minutes.  Pour off the water and shake the pans to crack the eggs.  Peel under cold running water.

Stuffed Deviled Eggs:  Cut peeled eggs in half lengthwise.  Transfer yolks to a bowl.  Cover and chill yolks and whites separately for 1 hour.

In a large bowl, mash the yolks with a fork.  Mash in the mayonnaise and sour cream.  Add dill weed, lemon zest, and salt; stir until well blended.

Fill the egg white halves with the yolk mixture, extending the filling over part of the white. Generously sprinkle each half with paprika or chives, leaving a little yellow showing around the edges. Cover and refrigerate.

Serve well chilled.

NOTE:  The stuffed eggs may be made 1 day in advance and kept covered and chilled.

Makes 16 stuffed eggs.



Pickled Eggs Safety:

Pickled eggs must be stored in the refrigerator for safety.

Be sure that the eggs are covered with the pickling solution during storage.

Pickled eggs should never be at room temperature except for serving time, when they should be limited to no more than two (2) hours in the temperature danger zone of 40 to 140 degrees F.


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