Prep Time:
20 mins
Cook Time:
5 mins
Additional Time:
3 days
Total Time:
3 days 25 mins
Servings:
12
Yield:
12 servings
Ingredients
Directions
Measure 1 cup beet juice from reserved juice.
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.
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.
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.
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts (per serving)
| 191 | Calories |
| 9g | Fat |
| 21g | Carbs |
| 7g | Protein |
