Ingredients

Instructions

  1. Hardboil the 12 eggs; cool and peel.
  2. While hard boiled eggs are cooling, boil the undrained can of red beets with the water, cider vinegar, brown sugar and onion in a medium saucepan. Boil for 10 minutes.
  3. Pour beet mixture over the peeled eggs and refrigerate at least 8 hours or overnight.