Vibrant Pickled Eggs with Beets and Carrots (Instant Pot)

Pickled Eggs
What a gorgeous color palette

A vibrant plate of sliced pickled eggs, beets, and baby carrot sticks makes a great lunch, snack, or side dish for your favorite sandwich.

Start with 5-5-5 Instant Pot Eggs

If you want to simplify making pickled eggs, start by making them in the Instant Pot. Trust me. It’s called the 5-5-5 method so it’s easy to remember: 5 min cook, 5 min NPR, 5 min ice bath. BAM, the eggs slide out of their shells.

5-5-5 Eggs
Instant Pot 5-5-5 Eggs: a technique worth learning!

Using Great Ingredients Gives Great Results

To make recipes really shine, go for the best ingredients you can find. When I first learned how to make pickled eggs it was all about opening cans. Canned beets, though convenient, aren’t the best option in my mind. I found a great company about a year ago at our local Costco called Love Beets. They have since begun selling their products in other markets (I now see them in Whole Foods, you can locate them via their website). Their beets are vacuum packed and cooked sous vide, so they have tons of flavor and are really easy to use. They do come in lots of flavors, but for this recipe we are looking for just plain beets.

Pickled Eggs

Give Them Time

This is definitely one of those ‘plan ahead’ recipes since the pickling takes a few days. They will be ready to eat in 2-3 days, by 4 days they will be thoroughly infused with the beet and vinegar juice. As the color intensifies, so does the flavor. You can decide how much pickling you like. Once the color/taste is reached you can pour out the liquid and keep the eggs, beets, and carrots (and whatever else you want to throw in) in the airtight container in the fridge for a few days.

Pickled Eggs
Egg infusion: 2 days vs 4 days. Pick your flavor intensity

Why Not More Veggies?

I usually just go with the more traditional Pickled Eggs with just beets, but I had some beautiful baby carrots on hand and decided to try pickling them as well. I’m so glad I did! They turned out super yummy. I did peel them, but not sure if I needed to. I think I may not next time. I’m also thinking I might try adding some par-boiled cauliflower too. I love Gardineire (Italian pickled veggies) and especially the cauliflower. How great would pink pickled florets be?

Pickled Eggs
My pickling container with eggs, beets, and baby carrot sticks

The container I use for pickling is around an 8cup sized Snapware container. It has a (mostly) watertight seal on it, which makes it easy to turn the contents over a few times to mix things up while pickling. I just give the container a shake (over the sink!) and that’s it. Since the container is pretty packed, I can’t really get in to stir it around. I could use a larger container, but space in my fridge is really limited. It also keeps me from making too much at one time, since I am the only one in my house that eats it. (Yay me!)

The carrot sticks were also a great addition for my lunch packs. BTW, I am a big fan of those zipper-seal silicone bags for carrying my lunch treats. Doing away with disposable plastic bags FTW!

A healthy lunch!
Corned Beef IP
The pickled carrots also made a great side for my Corned Beef Pita Sandwich

So on to the recipe!

This is really easy to make. Start making the pickling liquid while the eggs are cooking, or make the eggs the day before. Either way, it will turn out great. Enjoy!

Pickled Eggs

Vibrant Pickled Eggs With Beets And Baby Carrot Sticks

A fresh take on a traditional recipe, made even easier by cooking the eggs in the Instant Pot. Plan on making 2 days ahead if you are serving at a party.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American, Pub
Keyword: beets, carrots, comfort, egg, hardboiled, pickled
Servings: 12 eggs
Calories: 113
Author: BlakOpal


  • 1 dozen Eggs hardboiled, peeled
  • 20 oz Beets organic, peeled and cooked
  • 2 cups Apple cider vinegar
  • 1-1/3 cups White sugar
  • 1 tsp Salt
  • Pepper


  • Gather your ingredients and tools.
  • Begin making the hard-boiled eggs following the 5-5-5 method (recipe found here).
    5-5-5 Eggs
  • While the eggs are cooking, prepare the beets and carrots. Cut the beets in half and then into thick slices. Be sure to pour all of the beet juices from the package into your pickling container. Set beets aside.
    Note: I prefer to use a plastic cutting board to keep it from getting stained by the beet juice.
    Pickled Eggs
  • Depending on your carrots, you may want to peel them, but if the are young you can probably just brush them under running water. Cut into 6 inch pieces and quarter them lengthwise to make thin sticks. Set aside with beets.
  • Into the pickling container along with all of the juice from the beets, add the apple cider vinegar, sugar, salt, and pepper. Stir well with large spoon or silicone spatula.
    Pickled Eggs
  • By now your eggs should be cooked, and cooled so you should be able to peel them easily. Put a layer of sliced beets in the pickling liquid. Peel one egg and drop it into the liquid, setting it on top of the beets.
    Pickled Eggs
  • Continue to peel the eggs and putting them in the pickling liquid. When you have a layer of eggs, add another layer of beets. A layer of carrots, then another layer of eggs, etc. You want to have all of the eggs completely submerged under the beets. Don’t over-pack the container.
    Note: I didn’t add the carrots in my photos until after the eggs were pickled, so you don’t see them in the pics. Whatever veggies you are pickling can be added now. Just make sure the eggs aren’t sticking out of the juices.
    Pickled Eggs
  • Cover the container and put it into the refrigerator for at least 2 days. Every day, or a couple of times a day, you should take the container out and give it a shake (if water-tight!) or a stir to make sure all of the sugar is completely dissolved, and the beet juices are evenly distributed.
    Pickled Eggs
  • After 2 days, take an egg out and slice it to see how well the eggs have been infused with the pink beet juices. You should also test the beets and other veggies for the amount of pickling on them. The longer they stay in the juices, the more tart they will be.
  • If the eggs, beets and carrots are at the desired pickling level, drain off the juices. The pickled eggs and veggies can be stored in the airtight container for a few days.
    Pickled Eggs
  • I like to use an egg slicer to get perfect slices. They look so beautiful on the plate! 
    Pickled Eggs
  • Enjoy experimenting with different veggies!
    Pickled Eggs
Nutrition Facts
Vibrant Pickled Eggs With Beets And Baby Carrot Sticks
Amount Per Serving (1 egg)
Calories 113 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 163mg54%
Sodium 295mg13%
Potassium 243mg7%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 9g10%
Protein 6g12%
Vitamin A 255IU5%
Vitamin C 2.3mg3%
Calcium 35mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @BlakOpalEats or tag #blakopal!

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