Yield: 6 Servings
|1 cup||Cider vinegar|
|1 cup||Beet liquid|
|⅓ cup||Granulated sugar or packed brown sugar|
|1 small||Onion, chopped|
Place peeled eggs in bowl or jar. Mix vinegar, beet liquid sugar, salt, onion and cloves; pour over eggs. Cover and refrigerate at least 2 days. Slice eggs; serve on greens. 6 servings;145 calories per serving.
Source: Betty Crockers Cookbook, 6th Edition