Beet Pickled Deviled Eggs

• 12 large eggs, boiled and peeled
• 3 cups water
• 2 medium beets peeled and sliced
• 1 cup white vinegar
• 2 tablespoons white sugar
• 1 teaspoon salt
• 4 pearl onions
• 1/2 cup mayonnaise
• 1/4 cup dijon mustard
• 1/4 cup creme fraiche
• 1 tablespoon chopped flat leaf parsley
• 1/2 teaspoon paprika
• 1/2 teaspoon lemon zest
• 2 sprigs marjoram

1. Bring water, vinegar, beet, onion, sugar, and salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a large jar or bowl container with peeled eggs covering completely and marinate, chilled, gently stirring once or twice, at least 2 hours or overnight.
2. Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, creme fraiche, parsley, paprika, and zest. Season with salt and pepper, then divide among egg whites. Top with marjoram leaves.

eggs, water, beets, white vinegar, white sugar, salt, pearl onions, mayonnaise, dijon mustard, creme fraiche, flat leaf parsley, paprika, lemon zest, marjoram

Taken from food52.com/recipes/32674-beet-pickled-deviled-eggs (may not work)