Ingredients
Scale
- 6 Hard Boiled Eggs
- 1 cup Cooked Beets cubed
- 2/3 cup Water
- 1/2 cup Apple Cider Vinegar
- 1/4 cup Granulated Sugar
- 1 tsp Kosher Salt
- 1 Bay Leaf
- 1/2 tsp Black Peppercorns
- 1/2 tsp Mustard Seeds optional
- 2 Garlic Cloves smashed
- 3 tbsp Mayo
- 1 tsp Dijon Mustard
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Place the eggs in a saucepan and cover with cold water by about one inch.
- Bring to a boil over medium heat until boiling water is reached, then cover and turn off the heat.
- Let the eggs sit for 15 minutes.
- Transfer immediately to an ice bath to cool completely before peeling.
- Pat dry with a paper towel.
Last Step:
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Ensure that the beets are cooked and cooled before cubing for the best flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: NO DATA
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 Egg
- Calories: 120
- Sugar: 4g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 186mg