8 hard cooked eggs, peeled
1/4 c. sugar
juice drained from 1 (1 lb.) can sliced beets
1/4 tsp. salt
2/3 c. white vinegar
Cook eggs. Plunge them into cold water and peel. (eggs that are a couple weeks old, before cooking, peel best) Place peeled eggs in a quart container with cover. In a small saucepan , combine beet juice and remaining ingredients. Bring to a boil, stirring until sugar is dissolved. Cover and simmer 10 minutes. Pour over eggs in jar. Put lid on jar and refrigerate.
I make mine at least 3-5 days before serving. I put some of the beets from the can on top the eggs, to keep them from floating above the liquid. You can also add 2 tbsp. minced onion when boiling juice, but my family prefers them without the onion.