• Boil eggs to a hard boil (see the blog for tips!)
• While eggs are boiling prep the Beet Pickling Liquid

Beet Pickling Liquid

• Add vinegar, salt, peppercorns, water, and sliced beets to a pot
• Bring the mixture to a boil over medium-high heat
• Once boiling, take off the heat and let cool

Pickle Eggs

• Peel eggs and leave whole. Add to pickling liquid.
• Cover and set in fridge for 2 hours.

Egg Yolk Mixture

• Once the eggs are the color you want, strain and rinse with cold water. Reserve the pickled beets for garnish.
• Cut eggs in half and add yolks to a bowl. Trim the bottoms of each half of the egg white (or pink in this case) slightly to create a solid base to stand the egg on. Do for all eggs.
• In the yolk bowl, you'll add the yolk mixture ingredients slowly—a spoonful or so at a time— mixing well as you do so. You'll want to do this to your taste and texture preferences. More of the mixture ingredients will make for a smoother texture, but less of the yolk flavor. You want your mixture to be a consistency and texture that will allow you to pipe into your egg halves.
• Add to a piping bag with a star tip or into a zip lock bag and cut the corner off. Pipe into the egg half with a swirl to your wrist. Fill generously!

Garnish

• To finish your eggs, garnish with a sprig of dill, chopped up pickled beets, and some edible flowers.