1 dozen eggs, hard boiled (or as many as needed)
2 cans pickled red beets, sliced, diced or whole (as many as needed)

The day before serving, hard-boiled eggs (as many as needed). Peel, put in a tall plastic container and pour enough cans of pickled red beets over them so that liquid covers eggs. (Layer these such as 1/2 dozen eggs, 1 can beets, 1/2 dozen eggs, 1 can beets, etc.)

These are always better the second day and eggs and beets can also be sliced to garnish salads, etc. Eggs will be red and delicious!