Pretty Pickled Eggs

Ingredients

Pink eggs:

1 cup / 250 ml

pickled beet juice (from a jar of store-bought pickled beets)

6

EGGS2go! Omega 3 hard boiled eggs

Yellow eggs:

1 cup

white vinegar

1 tbsp

turmeric

½ tsp

black peppercorns

6

EGGS2go! Omega 3 hard boiled eggs

Green eggs:

1 ½ cup

garlic dill pickle juice (from a jar of store-bought garlic dill pickles)

1 cup

raw spinach leaves

6

EGGS2go! Omega 3 hard boiled eggs

Directions

1. Pink eggs: Pour beet juice into a 500ml airtight container such as a Mason jar. Add the 6 hard-boiled eggs.

2. Yellow eggs: Fill a 500ml airtight container such as a Mason jar with white vinegar, turmeric and black peppercorns. Add the 6 hard-boiled eggs.

3. Green eggs: In a blender, add the juice from one jar of garlic pickles (without the pickles) and the raw spinach. Pulse until you obtain a smooth texture. Pour the pickle juice and spinach mixture into a 500ml airtight container such as a Mason jar. Add the 6 hard-boiled eggs. Remove foam from the top.

4. Cover and refrigerate the jars for at least 3 hours, or until the eggs reach the desired colour.

5. Store the pickled eggs in the refrigerator and enjoy within 7 to 10 days.

Tips

1. The flavour and colour will be stronger if you let the eggs marinate for 24 hours.

2. Eat eggs on their own as a snack, or in a salad. They’re a great way to add colour, protein and extra nutrients to your dish!