Easy to make Red Beet Eggs.

1 (15 ounce) can beets
1 onion, thinly sliced
12 hard cooked eggs (shelled and left whole)
1/4 cup white sugar
1/2 cup apple cider vinegar


Drain liquid from the can of beets into saucepan. Place beets, onions, and cooked, shelled eggs into a large bowl.

Mix in vinegar and sugar into the saucepan with the liquid from the beets and bring to a boil. Reduce the heat to low and let simmer 15 minutes.

Pour the mixture over the beets, eggs, and onions. Seal the bowl and refrigerate. Refrigerate for at least one to 3 days. The hard part is waiting. The longer you wait the better the eggs will be.