Beet Pickled Deviled Eggs

Step 1: Add the beets, water, vinegar, and salt to a pot over medium heat. Simmer for 20 to 25 minutes covered, until the beets are tender.

Step 2: Let the beet mixture cool completely, then put a large bowl. Add the peeled eggs, make sure they're completely covered, then chill (stirring once or twice), for at least 2 hours or overnight for a more intense color.

Step 3: Remove the eggs from the beets and pat dry. Slice lengthwise and remove the yolk to a small bowl with a spoon and place the egg whites on a plate.

Step 4: Mash yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's as smooth as possible.

Step 5: Either spoon some yolk mixture into each egg white, or use a zip-lock bag with the corner snipped off to pipe yolks into whites.

Step 6: Garnish with paprika, a pinch of chives and a bit of flaked salt.