Do you have a zillion hard-boiled eggs left over from Easter that you don't know what to do with? Make my dad's pickled purple eggs!

If you like beets or pickled things in general, you will love these - even if they seem weird. I think these eggs are my all-time favorite holiday-leftover dish. (I especially love the way the white eggs look lurking in the murky dark liquid - it's always reminded me of a magic 8 ball.) They are great chopped in salads, as a side to a sandwich, or just as a snack. Here's how to make them:


MCR's Dad's Purple Pickled Eggs

makes 1 quart jar; adjust for larger quantities

6 leftover easter eggs, hardboiled and peeled
approx 2 jars pickled beet juice plus a few beets (if you eat beets regularly, remember to save the juice after you eat the beets)
1/2 small onion, sliced
1/4 - 1/2 cup white vinegar
spoonful of sugar, optional

Combine everything in a large glass jar, adding enough beet juice to cover completely. Use sugar if you prefer a sweeter pickled taste. Allow to sit in refrigerator for about a week. The eggs will keep for at least a few weeks; after that, the whites begin to get rubbery.

Enjoy!

I'm curious to know, has anyone out there ever seen eggs pickled in this way before? Over the years I've come to think that no one else ever makes eggs like this, so let me know!

Anybody else have any unusual things they do with leftover eggs? Do tell!