Dale'S Red Pickled Eggs

1. 1

   In a glass bowl (beet juice sometimes will stain plastic), whisk together sugar, salt, vinegar and 3/4 cup of juice from the tinned beets (you can discard any remaining juice); whisk until sugar is dissolved.

2. 2

   In a larger glass bowl, place peeled eggs and beets.

3. 3

   Pour dressing over eggs.

4. 4

   Refrigerate overnight, covered (the colour will get more intense if left a day or two longer).

5. 5

   To serve, cut eggs into halves or quarters.

* Per serving · 4 servings · Values may vary.

No additional tips available.