Pickled Eggs.

Jake and I colored eggs last weekend. It was really fun and there was a lot of laughing involved, especially since we both drew almost the exact same design on an egg without seeing the other's first. Nerds.

I made some deviled eggs, because that's what you do when you have a zillion hard boiled eggs to eat but I still had an abundance of eggs. So I made some of Krystina's amazing breakfasty sandwiches which you should definitely try because they are delicious! Even after that, I still had eggs. It's like they're everywhere. I then decided to try pickling them. I've never pickled eggs before but it's really easy. There are tons of recipes online but I chose one that included beets, as suggested by Jake.

Ingredients:

6 hard boiled eggs
1 15 oz. can of red beets (the whole beets, not jelly or slices)
1/4 c. brown sugar
1/2 c. white vinegar
1/2 c. cold water
1/2 tsp. salt
4 whole cloves
1 small cinnamon stick

Heat beet juice (from the can) over medium. Stir in sugar, vinegar, water, salt, cloves and cinnamon stick. Let cook for 8 minutes.
Add beets, let cook for 2 minutes.
Put the peeled eggs in the bottom of a jar that has a tight lid. Pour the beets/juice mixture over the eggs.
Store in the refrigerator, ready to eat in 5 days.

And that, my friends, is how I got rid of all of my Easter eggs.