Pink Deviled Eggs
Beet Marinade:
- 2 medium beets, peeled and thinly sliced
- 3 cups water
- 1 cup apple cider vinegar or distilled vinegar
- 1 teaspoon sea salt

Eggs:
- 9 extra-large eggs
- 1 to 2 tsp lemon juice
- 2 tsp Dijon mustard
- 2 Tbsp (30g) cold butter, diced
- 4 Tbsp mayo
- A pinch of sugar

Garnish Ideas:
- Shards of crispy bacon
- Thinly sliced chives
- Fresh dill
- Pickled red onion
- Capers
- Thinly sliced cucumber
- Thinly sliced radish

Instructions:
1. Make the Beet marinade:
- Combine all the ingredients.
- Bring to a boil, then cool in a container large enough to hold the beet liquid and eggs.

2. Cook the Eggs:
- Cover eggs in cold water and bring to a boil.
- Turn off the heat, cover, and let sit for 11-12 minutes.

3. Marinate the Eggs:
- Remove the shells, place eggs in beet liquid for 3 hours or overnight.
- Drain and pat dry with a paper towel.

4. Filling and Assembly:
- Remove yolks and combine with lemon juice, Dijon mustard, butter, and mayo in a food processor until smooth and fluffy.

5. Pipe the mixture into egg whites and garnish with your choice of toppings.