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 one dozen eggs. They're best if left for three or four days before you eat them.