Beet-dyed deviled eggs

Directions

1. Peel beets. Prepare a pot with water, apple cider vinegar and salt. Shred or slice beets into this mixture, making sure they’re covered with liquid. Bring to a boil over high heat, then simmer for about 5 minutes. Let cool. Drain the beet juice from the shredded beets. Feel free to reserve beets for another use, like adding to a salad. 
2. Add eggs to a pot then cover with water. Bring to a boil over high heat. Once boiling, put on a lid and cook for 10 minutes. You can turn down the heat a bit so it doesn’t boil over. Meanwhile, prepare a bowl of water with ice. When done, drain the eggs then place them in the ice water bath. Let cool. When cooled, peel eggs.
3. Place the peeled eggs into the juice for at least 3 hours, or overnight in the fridge for a more vibrant color.
4. Remove dyed eggs from juice onto a paper towel. Slice eggs in half then scoop out yolk into a bowl. Set white aside. Mix together yolk, greek yogurt, mayo, dijon, minced cornichons and salt. Fill each egg white with a scoop of the mixture. You can use a piping bag or 2 spoons for this. Feel free to garnish with chives or other herbs of your choice.