6 hard-boiled eggs
1 c. beet juice
2 sm. cooked beets
1 c. vinegar
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. cloves
1/4 tsp. allspice
1/4 tsp. mace
2 tsp. lemon juice
Mayonnaise
Parsley

Cut eggs in halves lengthwise. Remove yellows. Combine beet juice, beets, vinegar, salt, pepper, cloves, allspice and mace. Place egg whites in the juice and soak until whites are dyed red, about 1 hour. Remove and drain dry. Mash yellow. Combine with lemon juice and enough mayonnaise to moisten. Fill centers with the mashed yellows. Top with small sprig of parsley. Makes 12 egg halves. (Put up and put in the refrigerator.)