71 - 80 of 334 for pickled eggs
Drain beets. You ... beets and shelled eggs into a large ... egg mixture made with yolks and then restuffed. Serve like regular deviled eggs! Serves: 6.
In saucepan blend ... heat to boiling. Simmer 10 minutes. Cool, pour over onions and eggs. Cover and refrigerate overnight. Serve on relish tray as a salad.
Boil eggs very hard and ... boil several minutes in the water. Add both vinegars and pour over eggs. Cover and keep in refrigerator for at least 12 hours.
Mix liquid from ... stirring constantly. Peel warm eggs and cover with ... hot liquid over eggs and beets. Refrigerate at least 24 hours before serving.
Bring mixture to ... over peeled, cooked eggs while hot. If ... in a gallon jar or ice cream bucket and let set for 4 to 5 days. Enough for 5 dozen eggs.
Boil sugar, beet ... cinnamon sticks. Cook and peel eggs. Layer beets and eggs in 1 gallon jar then pour beet juice mixture over. Let cool then refrigerate.
Heat beets and ... and vinegar. Place eggs in large jar, ... The longer you keep the darker eggs will become. However, eggs can be eaten two days later.
Drain 1 can ... dissolved. Add beets and 6 peeled, hard cooked eggs, and 1 medium onion (thinly ... separated into rings). Cover and chill several hours.
Mix all ingredients, except eggs and beets; stir well. Add eggs and beets. Let stand several days in refrigerator, stirring each day.
Plunge eggs into cold water after peeling. Put into jar. Combine other ingredients, pour over eggs. Cover, refrigerate at least overnight.
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