Pickled Beet Eggs with a Chipotle Vinegar Mustard Sauce

 To dye the eggs, pour beet juice from canned beets into a small bowl. Heat water in a pot, and boil the eggs for 15-20 minutes. Remove from heat and cool with cold water. Peel the eggs. Place the hard boiled eggs into the beat juice. Place in the refrigerator over night (I dyed them for 20 hours). Take out and let sit on a plate for 5 minutes so the beet juice on the eggs dries.

Chipotle Vinegar Mustard Sauce:

2 tbs. chipotle mayonnaise
1 tsp. mustard
1/4 tsp. cumin
2 tsp. white balsamic vinegar

I added baked crispy Prosciutto for plating, and crunched two pieces up into the sauce for texture. This dish looks slightly odd, but the flavors were amazing!