When I was younger, my mom used to make pickled beet eggs every year for Easter.
Essentially, she would hard boil eggs & peel them, then take a can of pickled beets, dump the whole can into a big glass jar, add the eggs, and let them sit in the fridge overnight/for a few days. The result is a delicious pink vinegary slightly sweet beet flavored egg. (The longer you let them sit the better they taste and the pinker the inside of the egg is).
I’m getting nostalgic for those beet eggs. I found some at Sheetz but they’re 4g carbs per egg, and I have a tendency to eat 3-4 of the things at a time when I get my hands on them.
Any idea how to make a keto version of these?
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March 9, 2021 at 10:32AM
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