Stuffed Fresh Beets

6 cooked, whole, fresh beets, 2" in dia.

1/4 C french dressing, oil and vinegar type

3/4 t dry mustard

2 t water

2 hard cooked eggs, diced

1 T pickle relish

3/4 t salt

1/8 t pepper

2 T mayonnaise

Peel and remove centers from beets, leaving shells 1/2" thick. Marinate beet shells in french dressing several hours or overnight. Combine dry mustard and water and let stand 10 min. Then add diced hard cooked eggs, diced beet centers, pickle relish, salt, pepper and mayonnaise, mixing well. Remove beet shells from marinade. Spoon egg mixture into shells. Serve on shredded head lettuce as salad. Makes 6 servings.