Pickled Pink Deviled Eggs

1. Boil six eggs – CLICK HERE FOR STEP BY STEP
2. Peel them and refrigerate them.
   • This can be done a day or two ahead of time
3. Create a beet pickling solution
   1. Peel a medium sized beet and cut it into pieces
      • Use gloves to avoid finger stain
   2. Put beets into a boiling pan
   3. 3/4 C apple cider vinegar
   4. 1/4 C white balsamic vinegar OR flavored rice vinegar
   5. 2 TBL brown sugar
   6. 1 TBL peppercorns
   7. 1 TBL salt
   8. 2 bay leaves
   9. Top with 2-3 C water
   10. Bring to a simmer
4. Put eggs into a heat-safe container in a single layer
5. Pour hot liquid over top of the eggs
6. Put container in an ice bath to quickly reduce the temperature
7. Put into refrigerator for 6-12 hours to color the eggs
8. Remove and set on a paper towel – discard the liquid
9. Halve the eggs, and place the yolks in a mixing bowl, and the halves on a serving tray
10. Crush the yolks with a fork and add filling ingredients
    • 1/4 Mayonnaise (I prefer Miracle Whip)
    • 2 TBL Dijon mustard
    • 1 TBL Flavored Rice Vinegar
    • Dash of Cayenne pepper sauce (or Tabasco)
11. Mix ingredients and put into a piping bag.  I like to use a star tip
12. Pipe into the egg receptacles
13. Sprinkle with optional toppings
    • Micro greens
    • Goat cheese
    • Chives
    • Thunder Powder
    • Chopped black olives
    • Bacon pieces

Put a few toothpicks in to act as tent separators, and cover with plastic and refrigerate until ready to serve.