Deviled Pickled Eggs

Ingredients

• 1 (16 ounce) can sliced beets, drained with liquid reserved
• 1 cup white sugar
• 3/4 cup distilled white vinegar
• 10 whole cloves
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 2 bay leaves
• 12 hard-boiled eggs, peeled
• 1/4 cup mayonnaise
• 1 teaspoon sweet pickle relish
• 1 teaspoon prepared yellow mustard

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.