- 1 (16 ounce) can sliced beets, drained with liquid reserved
- 1 cup white sugar
- 3/4 cup distilled white vinegar
- 10 whole cloves
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 2 bay leaves
- 12 hard-boiled eggs, peeled
- 1/4 cup mayonnaise
- 1 teaspoon sweet pickle relish
- 1 teaspoon prepared yellow mustard
- 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.
05/22/2018
recipepes.com
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