Pennsylvania Dutch Classic Devils

Ingredients

• 1 (16 ounce) jar pickled beets
• 1 3/4 cups white vinegar
• 1 cup sugar
• 1 1/2 tablespoons whole allspice
• 1 cinnamon stick, halved
• 6 hard-cooked eggs
• 3 tablespoons reduced-fat mayonnaise
• 1 teaspoon prepared mustard
• 1/2 teaspoon worcestershire sauce
• 1/4 teaspoon lemon juice
• 1/8 teaspoon salt (optional)

Directions

1. 1

   Drain beets, reserving juice. Set beets aside for another use.

2. 2

   In medium saucepan, combine reserved beet juice, vinegar, sugar and spices. Bring to boiling, stirring until sugar is dissolved. Reduce heat and simmer 5 minutes.

3. 3

   Arrange eggs in 1-quart jar or container with tight-fitting lid.

4. 4

   Pour hot mixture over eggs. Cover tightly. Allow to cool at room temperature.

5. 5

   Refrigerate to blend flavors, at least 24 hours.

6. 6

   Cut eggs in half lengthwise. Remove yolks and set whites aside.

7. 7

   In small bowl, mash yolks with fork. Stir in remaining ingredients except egg white halves.

8. 8

   Refill whites, using 1 heaping tablespoon yolk mixture for each egg half.

9. 9

   Chill to blend flavors.