These tangy hard-boiled eggs are a snap to make. Sliced in half, the fuchsia “white” surrounding the bright yellow yolk is dazzling. Wrap some egg slices and onions in a flatbread for an impromptu snack.
Source: EatingWell Magazine, June/July 2006
Make Ahead Tip: Once removed from the pickling liquid, the eggs will keep, in an airtight container, in the refrigerator for up to 3 days.
Serving Size:1 egg
91 calories; protein 6.8g; carbohydrates 5g; dietary fiber 0.7g; sugars 2.6g; fat 4.8g; saturated fat 1.6g; cholesterol 186mg; vitamin a iu 270.8IU; vitamin c 3.1mg; folate 31.4mcg; calcium 37.6mg; iron 1mg; magnesium 10.2mg; potassium 134.2mg; sodium 105.6mg; added sugar 1g.
1/2 vegetable, 1 medium fat meat