Beet-Pickled Deviled Eggs

1: Take your peeled hard boiled eggs and place them into a bowl you can seal.

2: Pour in the apple cider vinegar, cold water, and quartered beets (add more cold water to cover eggs if needed).

3: Place the beets covered in the fridge for 6-8 hours for a purple ring or overnight for full egg coloration.

4: When ready to assemble, slice each egg in half (top to bottom) and scoop out the yolks into a separate bowl.

5: Mix the mayo and mustard into the egg yolks along with a good pinch of salt and pepper until light and fluffy.

6: Fill each egg cup with the yolk filling, topping with chopped chives and flaked sea salt.

7: Store in the fridge covered for up to 24 hours before serving.