1 doz eggs
1 can beets
1 1/4 c vinegar
1/2 tsp celery seed
1/2 tsp mustard seed
1 bay leaf
1 tsp sugar
salt and pepper to taste

Hard boil eggs. Bring all other ingredients to a boil, then simmer 10 minutes. Pour boiling beets and juice over peeled (hot) eggs. Cover and refrigerate three days before serving.