Pickled Beet Deviled Eggs

Photo and recipe from Eye Candy.

6 small eggs, hard boiled and peeled
3 cups red beets in juice or just the juice
1 cup apple cider vinegar (can be replaced with white vinegar)
1/2 cup sugar
1 onion

4 Tbs. mayonnaise
4 tsp. mustard
any other flavorings you like such as spices or herbs

Combine beet (juice), vinegar and sugar. Bring to a boil and stir until the sugar dissolves. Let it cool down for a bit. Slice the onion thinly and add to the beet vinegar mixture. While the liquid is still a bit warm, fill a container that’s large enough with the eggs and the liquid alternatively. Seal and store in the refrigerator. After about 2 days, the eggs will be ready. Slice the eggs lengthwise and carefully remove the egg yolks. Mash the egg yolks with a fork and mix them with mayonnaise and mustard. Fill the egg yolks into the egg halves with a piping bag.