Strain beets from juice (save juice) and set aside.
In small pot add beet juice, sugar, vinegar, and pickling spice.
Bring to boil then lower heat to a low simmer.
Simmer for about 5 – 10 minutes then remove from heat.
In desired, nonreactive, container combine eggs, beets, onions, and beet juice mixture making sure that the eggs are completely submerged. Use a soft rubber/silicon spatula to position eggs and remove air bubbles.
Let mixture cool then store in fridge at least 3 days before serving.