INGREDIENTS
1 16 ounce can
Pickled beets
1
Rosemary, fresh leaves
6
Eggs, large
1 tsp
Dijon mustard
1 tbsp
Mayonnaise
1
Black pepper, Freshly ground
1/3 cup
Brown sugar, packed
1/2 tsp
Curry powder
1 tbsp
Peppercorns, whole
1 tsp
Salt
1 cup
Apple cider vinegar
1 tbsp
Distilled white vinegar
2 tbsp
Olive oil