Step 1: Hard-Boil the Eggs

1. Place the eggs in a single layer in a saucepan and cover with water, ensuring there’s about an inch of water above the eggs.
2. Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10 minutes.
3. Drain and transfer the eggs to an ice bath to cool completely before peeling.

Step 2: Prepare the Pink Dye

1. In a large jar or bowl, combine beet juice, water, and apple cider vinegar. Stir to mix.
2. Peel the cooled eggs and submerge them in the beet mixture, ensuring they are fully covered.
3. Refrigerate for at least 2 hours (or up to 12 hours for a deeper pink color). The longer they sit, the more vibrant they become.

Step 3: Make the Deviled Egg Filling

1. Remove the eggs from the beet mixture and pat dry with a paper towel.
2. Slice each egg in half lengthwise and carefully scoop out the yolks into a bowl.
3. Mash the yolks with a fork until smooth, then mix in mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and sugar (if using). Stir until creamy and well combined.

Step 4: Assemble the Deviled Eggs

1. Spoon or pipe the yolk mixture back into the pink egg white halves.
2. Sprinkle with smoked paprika and garnish with fresh chives.

Step 5: Serve and Enjoy

1. Arrange on a platter and serve immediately, or refrigerate until ready to serve. These eggs taste even better after chilling for a few hours!