Preparation
Step 1
In a pot add the beets, water, vinegar, and salt and simmer over medium heat for 20 to 25 minutes covered, until the beet is tender.
Step 2
Let it cool down completely, strain and transfer the liquid to a large bowl.
Step 3
Add the peeled eggs to the beets liquid, making sure they're completely covered, then chill (stirring once or twice) for at least 2 hours. Chilling overnight will give a thicker pink color.
Step 4
Remove the eggs and pat dry. Slice them in half lengthwise.
Step 5
Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
Step 6
Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and black pepper, Stir everything together until it's smooth.
Step 7
Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white.
Step 8
Sprinkle sliced chives, chili flakes and radish on top for garnish.
