Ingredients
12 eggs
1 can (425 g) pickled beets
60 g sliced red onion
Directions
Step 1
Place the eggs in a saucepan and cover with cold water. Bring the water to a boil, then immediately remove from the heat. Cover and let the eggs stand in the hot water for 10 to 12 minutes.
Step 2
Remove the eggs from the hot water and run them under cold running water to cool. Gently crack the shells by rolling the cooled eggs back and forth on the counter, then return them to the cold water to soak for up to 1 hour. This will make them easier to peel.
Step 3
Transfer the peeled eggs to a large bowl or a large wide-mouthed jar with a lid. Pour in the pickled beets and their juice, then add the sliced onions. Cover and refrigerate for at least 24 hours, or up to 2 days for the best results. Turn the jar or gently stir the eggs once or twice to ensure they are evenly colored.
Step 4
Slice the eggs in half and arrange them on a serving tray.