1 can sliced red beets
Hard boil eggs. Peel shells. Place eggs in large glass jar with lid.
Empty small can of sliced red beets with juice into saucepan.
Add a little water and vinegar. Heat until warm (not boiling).
Pour into jar over eggs. Put lid on jar and place in refrigerator for about 24 hours.
Eggs will turn a nice shade of reddish purple.