This is a more old fashioned dish – but still a fan favorite and these eggs are great cut up in salad, served as a snack, or placed on an appetizer platter.

6 servings
88 calories per serving

Liquid from 1 15 oz can beets
1 c cider vinegar
1/2 c sugar
2 t Kosher salt
2 bay leaves
4 whole cloves
1 medium onion, sliced into rings
6 large eggs

Drain beets and reserve for another use. Pour liquid in a saucepan and add vinegar, sugar, salt, bay and cloves and bring to a boil Stir to dissolve sugar. Remove from heat, add onion rings and let sit 1 hour.

Place eggs in a pan and cover with cold water. Bring to a boil over medium heat and let boil 2 minutes. Shut off heat, cover and let sit 11 minutes. Then rinse in cold water. (By the way – this is the recipe for a PERFECT hard boiled egg!!) Peel eggs and place in a deep jar and pour over the liquid and top with the onion rings. Refrigerate for 24 hours then remove onions (you can use these on burgers). I remove the eggs from the liquid at this point – you can keep them in the liquid if you wish. These will store well for 3 days.