Place eggs in a single layer in a saucepan and cover with an inch of cold water. Bring to a rolling boil over medium-high heat, then cover, reduce heat to low, and simmer for 10–12 minutes. Drain and chill in an ice bath for 5 minutes to stop cooking and make peeling easier.

In a saucepan combine apple cider vinegar, water, sugar, and salt. Warm gently until sugar dissolves. Let the brine cool slightly, then stir in diced cooked beets. The beet juices will begin to tint the liquid a rosy hue.

Once cooled, peel eggs carefully. Place them in a glass jar or container and pour the warm beet brine over them so they are fully submerged. Chill in the refrigerator at least 4 hours, ideally overnight — the eggs will take on gorgeous color and a delicate earth-and-vinegar flavor.

After pickling, remove eggs from brine. Slice each egg in half lengthwise and gently scoop yolks into a bowl. Mash with mayonnaise, Dijon mustard, lemon juice, smoked paprika, and a pinch of salt until smooth and creamy. Taste and adjust seasoning — a little more lemon brightens it up.

Pipe or spoon the yolk mixture back into the beet-tinted whites. The contrast between the pale filling and the pink rim is beautiful. Sprinkle with extra smoked paprika and chopped dill or chives for freshness.

Arrange on a platter and watch guests reach eagerly for another rosy half. The texture is silky, the aroma herbaceous, and every bite is a balance of sweet, tangy, and rich.