Pink Deviled Eggs for Easter

I've always wanted to dye the eggs themselves, not just the shells.  Yesterday it occured to me that if I hardboiled eggs and plopped them into pickled beet juice, they would probably turn pink.  And they did - a vibrant, wonderful color.

I was using my neighbor's eggs - laid by happy chickens who produce yolks that are a bright marigold orange. They were gorgeous against the now magenta-colored whites, and simply cut in half they looked lovely.

But I decided to devil them so I could heap the yolks into the pink eggs. I mashed the yolks with some mayonnaise, a bit of mustard and some salt and pepper.  I added a splash of Sriracha.  And then, at the end, just for the color, I decided to top each one with a little triangle of sweet pickle.  They were gorgeous - and delicious.

(You'll need one can of pickled beets for half a dozen eggs; add a little water if the hardboiled eggs aren't completely covered. The longer you leave the eggs in the beet juice, the darker they will become, but if you leave them too long the yolks will begin to begin to take on the color.  18 hours seems about right.)