If you let the eggs pickle for a week (at least) they are much, much better. It really needs to soak in. I also skip the onions (personal preference).

Loveeee this recipe!! I agree, after a week (if they last last long) they are YUMMO!! The darker purple, the better!!

I did not drain beets as the beet juice adds to the color of the eggs. Agree with Mark that the longer they sit in the juice the more the flavor soaks in and through the white portion and slightly into the yolk. For additional flavor during the holidays I add a pinch of cloves or cinnamon.

Thoughts on the onion, Red or White?

Good recipe... I substituted about a tbsp of balsamic vinegar, for some of the vinegar, and the eggs got a nice brown tint on the outside, and pink inside.

Prior to putting juice over them.... I pierce each egg several times with a toothpick (allows juice to enter egg better). I also - place in a large jar... put date on the top... and do my very best... to NOT touch for two weeks. You will lock the door, not answer... and definitely NOT SHARE...

I used sweet pickle juice and red beet juice instead of vinegar with sugar. I also let eggs soak for at least one week.

That's how ya do it!!