Alumni and Friends

Dave Parker's Pickled Eggs


  • 12 Eggs; hard boiled
  • 1/2 cup Vinegar
  • 1 can Beets, red
  • Salt
  • Pepper
  • 1 Tablespoon Sugar


Cover peeled eggs with beet juice, vinegar, etc. Refrigerate at least overnight before serving. I got this recipe by marriage, thirty-some odd years ago. My wife Debby’s family has been making these since who knows when. Yields 1 dozen eggs. They're best if left for three or four days before you eat them.