This is a traditional Pennsylvania Dutch recipe. Beetroots are steeped in a lightly sweetened vinegar, with hard-boiled eggs and onion. The longer you allow everything to steep, the better the flavour! Enjoy as a side dish.
I felt that the sugar/vinegar ratio was off here. This tasted more like it should have been entitled "sweet and sour eggs" rather than pickled eggs. I had to add a lot more vinegar to offset the sweetness. With that change they were just what I was looking for. Very beautiful in color too. Thanks! - 17 Jan 2006 (Review from Allrecipes US | Canada)
Does anyone have the secret to peeling eggs. I punch a hole in the bottom and they just do not come off the shell. They look awful !!! thanks - 09 Apr 2008 (Review from Allrecipes US | Canada)
This was a very good recipe. I added a 2 more cans of beets- there did not seem to be enough juice to cover the eggs- plus my husband will eat the extra beets. My mother in law makes beet eggs for Easter every year-she would not give me the recipe-I asked her for it a few times and she kept ignoring me- well she can keep her stinking recipe because this one is real close to hers! - 01 May 2003 (Review from Allrecipes US | Canada)