Hard-cooked eggs steep in a vivid brine of fresh beet juice and apple cider vinegar, then are filled with a creamy blend of greek yogurt, dijon mustard, and chives, each crowned with a crisp beet chip.
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Prepare ice bath.
In 2 ½ quart saucepan, bring water and beet juice to . Add vinegar and salt. Set aside.
In 1-gallon pot, combine eggs with enough water to cover by one inch. Cover pot and bring water to . Immediately remove pot from the heat and allow eggs to sit covered for 8-9 minutes .
Transfer eggs to ice bath, allowing them to cool for 1 full minute. Remove eggs ice bath, crack shells on hard surface, and peel eggs carefully.
Transfer eggs to pot with beet juice for about 1 hour . Remove eggs from pot and gently dry them.
Slice eggs in half and remove yolks. Transfer yolks to food processor with yogurt, mustard, salt, and pepper. Blend to creamy, pipe-able consistency. Season to taste.
Place seasoned yolk mixture in pastry bag with star tip and pipe about 1 tablespoon into each dyed egg white half. Garnish with chives and beet chips (recipe below).
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