Ingredients
Equipment
Method
- Hard boil the eggs. Hard boil the eggs in an air fryer at 275°F for 15 minutes. This method is especially recommended for fresh eggs which are notoriously difficult to peel using traditional methods. Alternatively steam on the stovetop then transfer to a cold water bath. Once cooked peel the eggs and set aside.
- Make the pickling liquid. Combine the reserved beet juice, onion strips, sugar, jalapeño, apple cider vinegar, allspice berries, cloves, salt, and pepper in a medium saucepan. Bring to a boil over medium high heat.
- Simmer. Lower the heat and simmer for 10 minutes. Remove from heat and allow the liquid to cool completely.
- Remove the spices. Once cooled, use tongs to remove the allspice berries and cloves from the liquid and discard.
- Layer and jar. Place two peeled eggs in the bottom of a clean 1 quart mason jar, followed by one third of the beet slices and one third of the pickling liquid with onions. Repeat the layering two more times until all eggs, beets, and liquid are used. Screw on the lid and refrigerate. The eggs will be ready to eat the next day.
Notes
The air fryer method for hard boiling eggs is a genuine game changer, 15 minutes at 275°F produces perfectly cooked eggs that peel easily even when fresh from the farm. The jalapeño adds a subtle warmth that you notice on the finish without overpowering the classic sweet and tangy flavor. Serve alongside cottage cheese with salt and pepper for the authentic Pennsylvania Dutch experience. These eggs are a wonderful garnish for our Grilled Ham and Avocado Sandwich. Both this recipe and the Mayonnaise and Aiolis appear in the Basics chapter of the Left Over Ranch Cookbook.