Pickled Deviled Eggs

Beet juice is the secret to getting the pretty pink hue on these tangy bites. To make: Cook 3⁄4 cup beet juice, 3⁄4 cup vinegar, 3⁄4 cup water and 1⁄3 cup sugar over medium heat, 3 min. Place 5 peeled hardcooked eggs in jar; pour juice mixture over and cover. Chill 4 hrs. Remove eggs; halve. Mix yolks with 2 Tbs. mayo, 2 tsp. mustard and 1⁄4 tsp. salt; refill whites.