Beets and Eggs

3 cans pickled beets

6 boiled eggs

1 large onion

Empty beets into large tupperware or glass storage bowl (do not drain beets). Peel onion, and cut into rounds. Stir into beets. Add eggs, and blend into beets and onions. Let this mixture pickle in refrigerator for one full day. Serve cold with salt and pepper to taste.

My great grandma, grandma, and mom spread this traditional family snack on to me.

submitted by Dawn Donaldson

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