Beet-Pickled Deviled Eggs

• 1 cup apple cider vinegar, plus 3 tablespoons, divided
• 1 tablespoon granulated sugar, plus a pinch, divided
• 2 1/4 teaspoons kosher salt, plus a pinch, divided
• 1 small red beet, peeled and halved
• 12 hard-boiled eggs, peeled
• 1/2 cup mayonnaise
• 1/4 cup finely chopped fresh herbs, such as basil, tarragon, chives, plus more for garnish
• 1 teaspoon anchovy paste
• 1/4 teaspoon freshly ground black pepper
• 2 hot chiles, thinly sliced

1. In a medium pot, mix 1 cup apple cider vinegar, 1 tablespoon sugar, 2 teaspoons salt, and 3 cups water. Add the beet and bring to a boil, then remove from heat and let cool slightly. Pour into a large heat-safe jar or bowl (including beet). Add eggs, stir, and refrigerate at least 3 hours (stirring occasionally) or overnight for a darker shade of pink.
2. Remove eggs from liquid. Halve eggs (reserving the whites) and gently transfer the yolks to a bowl. Add 1 tablespoon vinegar, mayonnaise, herbs, and anchovy paste to the yolks. Season with 1/4 teaspoon each salt and pepper, then spoon or pipe the filling into the egg whites.
3. Place the chiles, remaining 2 tablespoons vinegar, the remaining pinch each of sugar and salt in a bowl and let stand 15 minutes. Drain the chiles, then sprinkle over the deviled eggs. Sprinkle with additional herbs, if desired. Serve.

apple cider vinegar, sugar, kosher salt, red beet, eggs, mayonnaise, fresh herbs, anchovy paste, freshly ground black pepper, hot chiles

Taken from www.epicurious.com/recipes/food/views/beet-pickled-deviled-eggs-51255870 (may not work)