4 hard-boiled eggs
1 small can beets
1 tablespoon mayonnaise
1/2 teaspoon mustard
Remove shells from hard-boiled eggs. Cut eggs in half lengthwise
and scoop out the yolks into a small bowl. Pour juice from can
of beets into a cup. Dip each egg half into the cup for 1 minute.
Remove and turn upside down on a paper towel.
Mix egg yolks with mayonnaise and mustard. Fill egg whites halves (now pink)
with yellow deviled egg mixture.