Pennsylvania Dutch Classic Devils

• 1 (16 ounce) jar pickled beets
• 1 34 cups white vinegar
• 1 cup sugar
• 1 12 tablespoons whole allspice
• 1 cinnamon stick, halved
• 6 hard-cooked eggs, peeled
• 3 tablespoons reduced-fat mayonnaise
• 1 teaspoon prepared mustard
• 12 teaspoon Worcestershire sauce
• 14 teaspoon lemon juice
• 18 teaspoon salt (optional)

1. Drain beets, reserving juice.
2. Set beets aside for another use.
3. In medium saucepan, combine reserved beet juice, vinegar, sugar and spices.
4. Bring to boiling, stirring until sugar is dissolved.
5. Reduce heat and simmer 5 minutes.
6. Arrange eggs in 1-quart jar or container with tight-fitting lid.
7. Pour hot mixture over eggs.
8. Cover tightly.
9. Allow to cool at room temperature.
10. Refrigerate to blend flavors, at least 24 hours.
11. Cut eggs in half lengthwise.
12. Remove yolks and set whites aside.
13. In small bowl, mash yolks with fork.
14. Stir in remaining ingredients except egg white halves.
15. Refill whites, using 1 heaping tablespoon yolk mixture for each egg half.
16. Chill to blend flavors.

beets, white vinegar, sugar, whole allspice, cinnamon, eggs, mayonnaise, mustard, worcestershire sauce, lemon juice, salt

Taken from www.food.com/recipe/pennsylvania-dutch-classic-devils-311790 (may not work)