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Smoked Beet-Pickled Eggs

Smoked Beet-Pickled Eggs

By Traeger Kitchen

The vibrant color of beet-pickled eggs is a show stopper for your Easter table. This memorable appetizer has as much flavor as it does color.

Prep Time

20 Min

Cook Time

30 Min




Number of People Serving


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Units of Measurement:
6 hard boiled eggs, quartered
1 red beets, scrubbed and trimmed
1 Cup apple cider vinegar
1 Cup Beet, juice
1/4 onion, sliced
1/3 Cup granulated sugar
3 cardamom
1 star anise


  • 1

    When ready to cook, start the Traeger grill and set the temperature to 275 degrees F. Preheat, lid closed, for 10 to 15 minutes.

    275 ˚F / 135 ˚C

  • 2

    Place the peeled hard boiled eggs directly on the grill and smoke for 30 minutes.

    275 ˚F / 135 ˚C


  • 3

    Put the smoked eggs in a quart size glass jar with the cooked/chopped beets in the bottom.

  • 4

    In a medium sauce pan, add the vinegar, beet juice, onion, sugar, cardamom and anise.

  • 5

    Bring to a boil and cook, uncovered, until sugar has dissolved and the onions are translucent (about 5 minutes).

  • 6

    Remove from the heat and let cool for a few minutes.

  • 7

    Pour the vinegar and onions mixture over the eggs and beets in the jar, covering the eggs completely.

  • 8

    Securely close with the jar lid. Refrigerate up to a month. Enjoy!

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