Pickled Eggs (crocker)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Appetizers, Crocker | 6 | Servings | |
INGREDIENTS
| 6 | Hard-cooked eggs | |
| 1 | c | Cider vinegar |
| 1 | c | Beet liquid |
| 1/3 | c | Granulated sugar or packed |
| brown sugar | ||
| 1/2 | t | Salt |
| 1 | Onion, chopped | |
| 4 | Whole cloves | |
| Shredded greens |
INSTRUCTIONS
Place peeled eggs in bowl or jar. Mix vinegar, beet liquid sugar, salt, onion and cloves; pour over eggs. Cover and refrigerate at least 2 days. Slice eggs; serve on greens. 6 servings;145 calories per serving. Source: Betty Crockers Cookbook, 6th Edition Posted to MC-Recipe Digest V1 #492 by Nancy Berry <nlberry@prodigy.net> on Mar 02, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 161
Calories From Fat: 56
Total Fat: 6.2g
Cholesterol: 212.1mg
Sodium: 289.9mg
Potassium: 271.5mg
Carbohydrates: 16.6g
Fiber: 1.6g
Sugar: 13.9g
Protein: 8.1g