Pretty N’ Pink Deviled Eggs

• 8 eggs
• 1 1/2 cup vinegar
• 4 1/2 cups water
• 1 1/2 Tbsp sugar
• 3 tsp salt
• 3 raw beets, peeled and chopped
• 1/2 cup mayonnaise
• zest & juice of 1 lemon
• 1 roasted red pepper
• 1 Tbsp fresh oregano
• 1 Tbsp fresh thyme
• salt and pepper, to taste
• 2 Tbsp toasted pine nuts, for garnish

In a stock pot, bring water to a boil with salt and a splash of vinegar. Add eggs and boil for 8 minutes. Remove and place eggs into a bowl of ice water to stop the cooking. Once cooled, carefully peel and set aside.

In a large saucepan, bring vinegar, water, sugar, salt, and beets to a boil. Let mixture cool and pour into a separate bowl. Add the cooked eggs and place in the refrigerator for at least 4 hours. The longer the eggs sit, the darker the color. Once done soaking, cut eggs in half and remove the yolks from the whites. In a food processor or high-powered blender, add the yolks, mayonnaise, lemon juice, roasted red pepper, oregano, thyme, salt and pepper. Pulse until smooth. Use a piping bag or spoon, evenly distribute the yolk mixture into the center of the dyed eggs. Refrigerate until ready to serve and garnish with toasted pine nuts.