Marbled Eggs

Photo: Iain Bagwell; Styling: Buffy Hargett

Pickled beets give Chinese tea eggs a colorful flavor makeover. To get a finely etched marbled look, peel eggs after 2 hours. For more pronounced pickled-beet flavor and uniform color, chill eggs for the full 24 hours.

Yield: Makes 6 eggs
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 10 Minutes
Total: 2 Hours, 50 Minutes


Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Marbled Eggs Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy