In this salad: greens, picked eggs and beets, broccoli florets, avocado, baked sweet potato slices (leftovers), huge scoop of hummus, almonds, S&P

I love eggs! From my head down to my legs! Children of the 80s, remember those commercials? Anyways!! I really do eat a lot of eggs and love to prepare them in a bunch of different ways. My son loves them hard boiled, Adam likes them deviled and I just can't pick a favorite. But since I've been hard boiling them for the guys, I snuck a few away last week and did a small batch of beet pickled eggs. I love the gorgeous pink color and both the beet and eggs work well for quick salads. Here's how:

Ingredients

6 (or whatever will fit into your jar) hard boiled eggs
1 medium sized beet, pealed and cubed
1 cup of apple cider vinegar
1 cup of water
2T sugar
Pinch of Salt

First you've gotta boil those eggs. I find a lot of people tend to over cook them. I place mine in a large pot, usually a dozen at a time and cover with cold water and a dash of baking soda. Then I let them come to a boil for a minute or two, transfer to sink and shock them in ice water. Older eggs usually peel better than fresh (but eggs have an incredibly long shelf life, so most grocery eggs will be just fine).

I haven't tried this recipe with canned beets, but like with most things, fresh is usually better. Toss the beet, sugar and salt into a sauce pan with ACV, when it comes to a boil, transfer to room temp jar. Top with one cup of water and add in peeled eggs. Let sit overnight or longer for that pretty pink color! These would make lovely deviled eggs too!