Honey Mustard Sauce

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Ingredients:
2 tablespoons Dijon Mustard
2 teaspoons honey
2 teaspoons dill
Pinch of salt
1/4 cup light olive oil
1 tablespoon cider vinegar
1 teaspoon fine sugar

Preparation:
Whisk mustard, honey, salt and dill.  Gradually add olive oil.  When thick, whisk in vinegar and sugar. 

Pickled Eggs

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Ingredients:
1 dozen hard boiled eggs
1 cup water
2 1/2 cups sugar (or less)
2 cans of beets
1 pint cider vinegar
1 Tbs. salt

Preparation:
Boil water and sugar and then mix all ingredients together.  Pour over eggs and let sit in Fridge for at least 3 days.

History:
Hillary and Jason brought these delicious eggs for Easter dinner 2011.  The recipe is a long time family recipe and was shared by Hillary's mother, Sharon Daff Smith (thanks Sharon).