These are very very good.
Ingredients
- beets, drained with liquid reserved: 1 can (16 ounce can, sliced)
- white sugar: 1 cup
- distilled white vinegar: 0.75 cup
- whole cloves: 10 piece
- ½ teaspoons salt: 1 piece
- ground black pepper: 0.25 tsp
- bay leaves: 2 piece
- hard-boiled eggs: 12 piece (peeled)
- mayonnaise: 0.25 cup
- sweet pickle relish: 1 tsp
- prepared yellow mustard: 1 tsp
Metric Conversion
Stages of cooking
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Measure 1 cup beet juice from reserved juice.
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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.
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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.
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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.
