Ingredients:
12 large eggs
1 (16 ounce) cans sliced pickled red beets, UNDRAINED
1/4 cup water
1/2 cup cider vinegar
1/2 cup brown sugar
1/2 cup diced onions
Directions:
Hardboil the 12 eggs; cool and peel.
While hard boiled eggs are cooling, boil the undrained can of red beets with the water, cider vinegar, brown sugar and onion in a medium saucepan. Boil for 10 minutes.
Pour beet mixture over the peeled eggs and refrigerate at least 8 hours or overnight.
Servings: 12
Time preparation: 15 min.
Time total: 30 min.