Beet-Pickled Deviled Eggs

First you will have to pickle the eggs. SO. Boil the water. Cut the beet up into large pieces and add to the water. Do the same for the green onions. Now add the vinegar, sugar, and bay leaves. Simmer this until the beet is cooked, about 20 minutes. The water should be niiiice and beet-y now. The colour is essential.

Let the brine cool. Transfer it to a container that can be covered and refrigerated and add eggs. Let them pickle for at least 2 hours. They can be kept in the brine up to 3 days, though. So I'm told. I go for about 4 hours.

Once the eggs are done pickling, cut them in half lengthwise with a non-serrated knife (or a serrated one if you are familiar with the patterns it will make in a boiled egg). Remove the yolks. Of course be very delicate with all this. Don't want to break the whites (pinks!).

Mix together the egg yolks, mayo, and mustard in a bowl. If it looks like you need more mixture, you can add more mayo to it. Not toooo much more, but a bit more.

Here I like to pipe the yolk mix back into the eggs with a star-shaped decorating tip for presentation, but you could do it with a knife/spoon. Once all eggs are full of a big of the mix, sprinkle with the chili powder and oregando. You're good to go.