We got this recipe from a friend. The first time we made them, ate the whole jar in a week! Don't knock it till you try it! So good topped with salt and pepper!
P.S. It has sugar in the brine but it's still only approx 2 WW points per egg.
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36 Eggs
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2 Cans of Sliced Pickled Beets
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1 1/2 C Apple Cider Vinegar
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1 1/2 C Water
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1 C Sugar
Bring a pot of water to boil, carefully drop eggs in, and let boil for 10 minutes. Have an ice bath ready for the eggs. Take eggs out of the water and let them sit in an ice bath for 10 minutes. Meanwhile, dump your canned beets, vinegar, water, and sugar into a large airtight jar. Peel eggs and plop in a jar with brine. Refrigerate at least 24 hours to soak up all the goodness!
Tip: The longer these eggs sit, the better. They last a while but we haven't let them get too far because they are so good!
