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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Oh, yeah! Gotta have these at a picnic here in Pa.! Prep/cook time does not include chilling for 8 hours. Ingredients:
12 large eggs |
1 (16 ounce) can sliced pickled red beets, undrained |
1/4 cup water |
1/2 cup cider vinegar |
1/2 cup brown sugar |
1/2 cup diced onion |
Directions:
1. Hardboil the 12 eggs; cool and peel.
2. 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.
3. Pour beet mixture over the peeled eggs and refrigerate at least 8 hours or overnight.
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