Ingredients

• 1 , 16 ounce
• 1 cup white sugar
• 0.75 cups distilled white vinegar
• 10 whole cloves
• 1.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 2 bays leaves
• 12 hard-boiled eggs , peeled
• 0.25 cups mayonnaise
• 1 teaspoon sweet pickle relish
• 1 teaspoon prepared yellow mustard

Instructions

1. 1 Measure 1 cup beet juice from reserved juice.
2. 2 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.
3. 3 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.
4. 4 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.

Nutrition per serving