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hard boiled egg recipe Beet Brined Halves With Dill
- Total Time: 277 minutes
- Yield: 6–12 hard-boiled eggs (12–24 halves) 1x
- Diet: Vegetarian, Gluten-Free
Description
This recipe transforms classic hard-boiled eggs into a vibrant, flavorful dish by brining them in a fuchsia beet mixture with fresh dill, perfect for healthy snacks or colorful meal additions.
Ingredients
- 6–12 large eggs, organic or free-range optional
- 1 lb (450 g) fresh beets, 2-3 medium
- 1 cup apple cider vinegar
- 1 cup water
- 1–2 tsp granulated sugar
- 1 tbsp kosher salt
- 0.25 cup fresh dill, chopped
- 1 tsp black peppercorns
Instructions
- Hard Boil Eggs: Place eggs in a 2-quart saucepan; cover with 1 inch cold water. Bring to a rolling boil, then remove from heat, cover, and sit 12 minutes. Transfer to an ice bath for 5 minutes until cool. Gently peel under cool running water.
- Prepare Brine Mixture: In a saucepan, combine beets, vinegar, water, sugar, salt, and peppercorns. Simmer on medium heat 5-7 minutes until sugar dissolves, smelling aromatic. Remove from heat; cool completely.
- Brine & Refrigerate: Slice peeled hard boiled eggs in half. Place halves and fresh dill in a clean jar. Pour cooled beet brine over, ensuring full submersion. Cover tightly; refrigerate at least 4 hours for color. Overnight yields deepest flavor.
Notes
If eggs crack during boiling, ensure water isn’t boiling too vigorously. For deepest flavor and color, brine eggs overnight. Store brined eggs in an airtight container in the refrigerator for up to one week.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Brining
- Cuisine: American
Nutrition
- Serving Size: 2 halves (1 whole egg)
- Calories: 85 calories
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 185 mg