Boil 6 eggs until they are hard, for 20 minutes. Pour cold water over them. Remove the shells and cut the eggs in half lengthwise. Remove the centers and soak the white in pickled beet juice for several hours until they are deep red in color. Mash the yolks.

Mix with 2 tablespoons of vinegar, 2 tablespoons of cream, 1 teaspoon of French mustard, 1 teaspoon minced parsley, 1/2 teaspoon of salt and a dash of celery salt. Fill the egg cups with this mixture. Place a bit of mayonnaise on the top of each and decorate with pickled capers. The egg cups may be left uncolored if you prefer. Makes 12 portions.