Ingredients

4 large eggs
1 quart buttermilk
1 pound cooked beets, peeled and shredded
1 large English cucumber – peeled, quartered, and sliced
1 bunch fresh dill, minced
¼ cup minced chives

Directions

Place eggs into a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan and bring to a boil. Remove from the heat and let eggs stand in hot water for 15 minutes. Drain, then run under cold water to cool.

Peel and chop eggs; place into a large bowl. Add buttermilk, beets, cucumber, dill, and chives; stir gently to combine. Chill in the refrigerator for 24 hours before serving.