Beths Recipes, Easter, Low Carb, Salads, Sugar Free
8 eggs, hard boiled
1 can red beets (15 oz) with juice
1/2 cup Splenda
1/2 cup cider vinegar
Salt and pepper (dash)
Remove shells from hard boiled eggs. Place in a 2 quart container* (glass is best). Heat red beets with juice, splenda and vinegar, salt/pepper until steaming. Pour over eggs, covering them. After they have cooled, place a lid on container and refrigerate for at least 24 hours before serving.
*A tall glass container is best - like a wide mouthed large jar. (The red beet juice may stain plastic containers).
Number of Servings: 8
Recipe submitted by SparkPeople user JLUVSJ.
Amount Per Serving
Total Fat: 5.4 g
Cholesterol: 212.0 mg
Sodium: 153.0 mg
Total Carbs: 6.4 g
Dietary Fiber: 0.6 g
Protein: 6.8 g
View full nutritional breakdown of Red Beet Eggs (Pickled Eggs) calories by ingredient