Pickled Red Beet Eggs

I love these eggs!!!  My mom makes them every Easter and that's pretty much the only time I have them. Every once in awhile I see them on top of a salad at a few local restaurants. The Hawks Club has them on their menu as a side dish but the problem there is you have to choose the eggs or the beets ...they don't come together (strange right?  Like separating a married couple). I decided this week that I would try making my own. WOW!  They turned out so good!!  My husband and daughter won't even try them. They don't know what they're missing.  I guess you either love them or hate them. I thought I would blog the recipe because most people who grew up in PA will enjoy them and they're super easy to make. Enjoy!!

12 eggs, hard boiled* and peeled
2 cans (15 oz size) sliced red beets
3/4 cup apple cider vinegar
1/4 cup plus 2 tablespoons sugar
1/2 tsp salt

Place eggs in a large container or bowl.  In a medium saucepan combine beets, beet juice, vinegar, sugar and salt.  Bring to a boil and then let simmer for 5 minutes. Pour over eggs. Allow to cool, top with a lid. Refrigerate for at least 3 days before serving.

*to make perfect hard boiled eggs ...place eggs in a pot and add water until they are just covered.  Bring to a rapid boil. Top with a lid, turn off the heat and time for 15 minutes.  Drain and rinse with cold water. Peel immediately. Note: eggs that have been in your refrigerator for a week or more will peel much easier vs fresh eggs.