European Style Deviled Eggs

Step 1: Peel the hard-boiled eggs and use a knife to cut the hard-boiled eggs in half lengthwise.

Step 2: Carefully remove the yolk halves from the egg whites and place the yolks into a bowl.

Step 3: Add the mayonnaise, mustard, chopped green onions, horseradish sauce, black pepper, and salt. Mix the ingredients with a fork or spatula until well combined.

Step 4: If you are not going to use beet juice, add a teaspoon of vinegar or pickle juice to the yolk mixture.

Step 5: If using beet juice, remove half of the yolk mixture to another bowl.

Step 6: Then add beet juice to half the yolk mixture, and pipe the mixture into half of the egg whites. You can also use two spoons.

Step 7: Spoon or pipe the remaining non-beet filling to the other half of the eggs.

Step 8: If not adding beet juice, add all the yolk mixture to all the eggs until it's used up.

Step 9: Garnish the eggs with paprika and/or chopped chives.

Step 10: Refrigerate the deviled eggs until ready to serve.