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Smoked Beet-Pickled Eggs

Difficulty 3/5
Prep time 20 Mins

Cook time 30 mins
Serves 4-6

Hardwood Cherry

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.


1 beet, peeled and roughly chopped into 2 inch pieces, cooked

1 cup beet juice (from cooked beets)

1 cup apple cider Vinegar

1/4 onion, sliced

1/3 cup granulated sugar

3 cardamom pods

1 star anise

6 hard boiled eggs, peeled


When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

Set the temperature to 275 degrees F and preheat, lid closed, for 10 to 15 minutes. 

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

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

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

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

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

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

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

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