Beautiful!
These hard-boiled eggs have been immersed in ruby red beet juice and vinegar long enough to take on a rosy hue. When you quarter them and set them out to serve, you'll love the yellow surrounded by white that fades to pink and red. Make this easy egg recipe for a party and they'll get noticed. Lancaster County, Pennsylvania is the only place you'll see these in the grocery store as a staple!
Instructions
1. Gently heat and stir the vinegar, salt, and sugar in a saucepan until the sugar dissolves. Turn off heat.
2. Open the two cans of sliced beets, and add to the vinegar solution, juice and all. Stir.
3. Peel the hardboiled eggs. Put them in a bowl. Pour the red beet mixture over the eggs, making sure the eggs are completely covered. Refrigerate for two days. (It takes that long for the flavor and color of the beets to soak in, giving the eggs the lovely PA Dutch color and flavor the recipe is famous for.)
4. Cut eggs in halves, quarters or slices to serve. These truly are a taste of home for the Pennsylvania Dutch.
5. Go down to the 'Resources' section of this page to find links to more of my PA Dutch recipes!
Tags: Pennsylvania Dutch