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.