Ingredients
12
12 servings
- •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.
Nutritional Facts
Per 12 servings
- Calories: 191
- Carbohydrate: 21g
- Fat: 9g
- Fiber: 1g
- Protein: 7g
- Sugar: 19g
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