Beet Dyed Deviled Eggs

Directions :

1. Add the beets, water, vinegar, and kosher salt to a medium pot and bring to a boil over medium-high heat. Once boiling, lower the heat to a simmer and cover for 15-20 minutes or until the beets are fork tender.

2. Strain the beets from the liquid and set aside to cool (the beets can be eaten as a side or snack later).

3. While the pickling liquid cools, hard boil and peel the eggs. I like to do this in my Instant Pot for 7 minutes on low - see here for how.

4. Add the peeled hard boiled eggs to the cooled pickling liquid. Cover and refrigerate for 2-4 hours, depending on desired color saturation.

5. Remove the beets from the pickling liquid and cut in half. Remove the egg yolks to a bowl and set the egg whites aside, cut side up, on a serving tray. Add remaining filling ingredients to the bowl with the yolks, then mash with a fork until smooth and creamy. Transfer to a piping bag and pipe into the egg white halves. Top with desired toppings and serve immediately.