Hard boiled eggs dyed with pickled beet juice are one of the dishes that I simply must have for spring. I think certain holidays and certain seasons really cry out for specific food dishes. For me spring means two things made by a good friend of mine. She makes spectacular lamb, and these lovely dyed eggs. In fact, she made these eggs. You need to make these 24 to 36 hours before serving, any longer, and they may be all purple, any less, they won’t be purple enough. I think these eggs are just beautiful and would make a lovely addition to someone’s Passover or Easter table.
6 eggs
1 can pickled beets
Place eggs into a saucepan, and cover with water, heat on high until the water boils, cover saucepan with a lid, and turn off the heat. Leave the saucepan with the eggs inside on the stove for 15 minutes. This will let you cook hard boiled eggs without having to worry about over cooking them. Remove pan from stove, and run cool water through the pan. When the eggs have cooled off enough to peel, peel the eggs. Place the canned beets into a bowl and add eggs. It is a great idea to use a glass bowl here, sometimes plastic bowls can stain. Place hard boiled eggs into bowl with the beets. Cover bowl, and place in the refrigerator for 24 to 36 hours.
Other fun things to do with Eggs
Dying eggs with herbs
Naturally dyed eggs
Cascarones – Mexican Easter Eggs
Many ways to dye eggs
GeekFare – My inspiration for these eggs
CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes.
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Please note, no restaurant recipes are actually used, these recipes have been inspired by the restaurant originals. Unless otherwise noted, all recipes have been created by CopyKat.com.
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