1 tsp. dried mustard
2 tbsp. sugar
1 tsp. salt
1/2 c. cider vinegar
1 (1 lb.) can baby beets
4 hard cooked eggs, shelled

Mix together mustard, sugar, salt, and vinegar. Cook to boiling. Pour over well drained beets and set aside to cool. Then add eggs and refrigerate overnight. Shake container occasionally so eggs will pick up deep pink tint of beet juice.