Think pink! Give your eggs a fuchsia hue by soaking them in beet juice overnight.
In a medium saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add 6 eggs to the basket. Cover and cook for 12 minutes. Prepare a large bowl of ice water. Using a slotted spoon, transfer the eggs to the ice water; let cool. Peel the eggs. Soak overnight in beet juice.
The next day, halve the eggs lengthwise. Transfer the yolks to a medium bowl and break up with a fork or whisk. Mix with the stir-ins; season with salt and pepper. Fill the white halves with the yolk mixture. Add the toppings. Transfer to a platter.
We steam our eggs instead of boiling them. It makes peeling super easy!
