Red Beet Eggs
|Dried mustard||1 Teaspoon|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Baby beets||1 Can (10 oz)|
|Hard cooked eggs||4|
Mix together mustard, sugar, salt, and vinegar and cook to the boiling point.
Pour over well drained beets and set aside to cool.
When cool, add the shelled hard cooked eggs and refrigerate overnight.
Shake container occasionally so eggs will pick up the beet color all over.