My Grandma Deloris, and my Mom, Darla are always having me fix these. It’s really an Easter tradition, that has carried itself throughout the entire year. I think the tradition actually started with my Grandpa Max. I am actually not the biggest fan of these…but so many people are.
They are easy…the hardest thing is allowing for the 3 day wait time. Some people leave them 5 days, but these are actually ready to eat after 3 days in the refrigerator. So – if you can just allow for the wait…
This is a super simple recipe that was handed down to me. Some people prefer to make their own pickled beets, which I think not only takes longer – but the results are the same as this simple version. So why not just take the “easy” way, and prepare them like this…?! Simple and fuss free!
1 dozen eggs
2 jars (16 oz. each) of whole pickled beets
(I use “Aunt Nellie’s” brand)
Start by hard boiling the 12 eggs.
My recipe here – https://blaisethebaker.com/2014/03/13/perfect-hard-boiled-eggs/
Prepare the eggs by peeling off the shell, and placing them in a large bowl. Open both jars of the whole pickled beets, and pour the juice and beets over the eggs. Gently stir everything together.
Cover tightly and refrigerate for 3 days.