Description
These are very very good.
Ingredients
- 1 (16 ounce) can sliced beets, drained with liquid reserved
- 1 cup white sugar
- ¾ cup distilled white vinegar
- 10 whole cloves
- 1 ½ teaspoons salt
- ¼ teaspoon ground black pepper
- 2 bay leaves
- 12 hard-boiled eggs, peeled
- ¼ cup mayonnaise
- 1 teaspoon sweet pickle relish
- 1 teaspoon prepared yellow mustard
Instructions
- Measure 1 cup beet juice from reserved juice.
- Combine 1 cup beet juice
- sugar
- vinegar
- cloves
- salt
- pepper
- and bay leaves in a saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved
- about 5 minutes.
- Place beets and eggs into a large bowl. Pour beet juice mixture over beets and eggs. Refrigerate for 3 days. Drain and discard pickling liquid.
- Cut each egg in half lengthwise and scoop yolks into a bowl. Mix mayonnaise
- relish
- and mustard into egg yolks until smooth. Spoon egg yolk filling back into each egg white. Serve beets and eggs on a platter.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 3 days
Servings: 12