- 3 medium-size fresh beets, peeled and thinly sliced
- 2 1/2 cups water
- 1 cup apple cider vinegar
- 1/3 cup sugar
- 1/4 cup table salt
- 1/4 cup thinly sliced red onion
- 1 teaspoon dried crushed red pepper
- 6 large hard-cooked eggs
How to Make It
Bring beets, water, vinegar, sugar, salt, onion, and dried crushed red pepper to a boil in a medium saucepan over medium-high heat. Reduce heat to medium-low; simmer 15 to 20 minutes or until onion is tender. Remove from heat. Crack eggs all over using back of a wooden spoon. Submerge eggs in beet mixture, and let stand 15 minutes. Cover and chill 2 to 24 hours.
How to use them: Take your favorite deviled egg recipe up a notch. Add a festive note to salad niçoise. Halve and top with sour cream and caviar or smoked trout roe. Or, serve picnic-style with sea salt, pepper, and a six pack of cold beer.