Eggs Vinaigrette

Ingredients

1 cup liquid from canned pickled beets
1 cup vinegar
1 quart (4 cups) water
1 clove garlic
1 medium bay leaf
2 teaspoons pickling spice
1/2 teaspoon salt
12 Roberts Eggs, hard-cooked
1 small onion

Preparation

In a large bowl, combine beet liquid, vinegar, water, garlic clove, bay leaf, pickling spice and salt. Mix well. Add hard-cooked eggs. Slice onion and separate each slice into rings and add to eggs. Cover and refrigerate for several days. Serve with Antipasto, as an appetizer or as an accompaniment to meats, poultry and salads.

Yield: 1 dozen