Pretty, purple pickled eggs are flavorful, colorful and loaded with nutritional value*.

Pickled Eggs

1 (16-ounce) jar beets (not the pickled variety)
1 3/4 cups white vinegar
1 cup granulated sugar
1 1/2 tablespoons whole allspice
1 (3-inch) stick cinnamon, halved
8 hard-cooked eggs, peeled

1. Drain beets, reserving juice. Set beets aside for another use.
2. Combine beet juice, vinegar, sugar and spices in medium saucepan. Bring to a boil; stir until sugar is dissolved. Reduce heat and simmer 5 minutes.
3. Arrange eggs in 1-quart jar with tight fitting lid.
4. Pour hot mixture over eggs. Cover tightly. Allow to cool to room temperature 1 hour.
5. Refrigerate to blend flavors, at least several hours or up to one week.

Makes 8 servings.

*Eggs are an excellent source for choline and a good source for protein and vitamin D.

Nutritional Information Per Serving (1 egg): calories: 125; total fat: 5g; saturated fat: 2g; polyunsaturated fat: 1g; monounsaturated fat: 2g; cholesterol: 186mg; sodium: 97mg; carbohydrates: 14g ; protein: 6g; vitamin A: 271.0IU; vitamin D: 41.0IU; folate: 23.6mcg; calcium: 29.3mg; iron: .9mg; choline: 125.6mg

Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).