Hard-boil the eggs: Place eggs in a single layer in a saucepan and cover with cold water by an inch. Bring to a gentle boil over medium-high heat, then cover, remove from heat, and let sit for 10–12 minutes. Drain and transfer to an ice bath to stop cooking. Cool completely (about 10 minutes).

Prepare the beet color: While eggs cool, roast or simmer the beet until tender, then let it cool. Peel and finely chop one small beet. For a smoother tint, puree the beet with a splash of water or use 1–2 tablespoons of beet juice to color the filling.

Peel and halve the eggs: Gently tap each egg on the counter and roll to crack the shell, then peel under running water. Slice eggs lengthwise and carefully remove yolks into a bowl. Arrange egg whites on a serving platter.

Mash the yolks with flavor: Add mayonnaise, Dijon, apple cider vinegar, salt, pepper, and chopped chives to the yolks. Mash until smooth and creamy. Stir in pureed or chopped beet a little at a time until you reach the rosy hue you love. Taste and adjust seasoning.

Fill the whites: Spoon or pipe the pink filling back into the egg white hollows. A piping bag gives a prettier presentation; a small zip-top bag with the corner snipped works well too.

Garnish and chill: Sprinkle with smoked paprika or dill and a few chive snips. Chill for at least 20 minutes to let flavors meld and color brighten.

Serve: Bring the platter to the table with a soft linen napkin and a warm smile — these are best enjoyed cold or slightly chilled.