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Recipe from Ginny Michael of Glen Allen, Va.
Total Time: 30 min
2 cans red beets and juice
1/2 c white vinegar
4 Tbsp splenda
1 cinnamon stick
2 whole nutmeg
12 hardboiled eggs
1 tsp mustard
1 Tbsp mayo
1 Tbsp pickle relish
small sweet onion, sliced
salt & pepper
1. While eggs are cooling, add beets, vinegar, splenda, cinnamon, nutmeg, onion and salt & pepper to a pot and boil on medium heat for 10 minutes.
2. Once both eggs and beets are cool, place eggs in bottom of a bowl, place onion slices over eggs and then add beets with the juice over eggs. Add salt and pepper to taste.
3. Cover mixture and put in fridge for 2 days. Once eggs are pickled, slice them in half. Take yolks and place them in small mixing bowl. Crush them and then add the mustard, mayo, and relish.
4. Put mixture back in eggs and sprinkle with paprika. Enjoy!
Yield: 12 Servings
