For the eggs:

• 6 Nellie's Free Range Eggs, hard-boiled (Or one batch of our Instant Pot deviled eggs, prepared through step 5 and left whole after peeling)
• 1 cup water
• 1/2 cup apple cider vinegar
• 1 teaspoon salt
• 1 medium red beet

For the filling:

• 2 tablespoons mayonnaise or plain yogurt
• 1-2 tablespoons goat cheese, cold (see notes)
• 1 teaspoon Dijon mustard
• 1 tablespoon green onion, finely chopped
• Salt and freshly ground black pepper, to taste
• Paprika and fresh chives, chopped, for garnish

To make the eggs:

• Remove the stem from beet, then peel and slice into quarters.
• Add water, vinegar, salt, and sliced beet to a medium pot and bring to a boil.
• Reduce heat to a vigorous simmer, cover, and allow to cook for 5 minutes.
• Allow contents of pot to cool before pouring the liquid into a heat-safe medium bowl. Add peeled eggs.
• Cover and refrigerate for one hour before slicing each egg in half lengthwise. Set whites aside and add yolks to a medium bowl for the filling.

To make the filling:

• In the bowl with egg yolks, combine mayonnaise or yogurt, goat cheese, Dijon, finely chopped green onion, salt, and pepper. Whip until creamy with an electric hand mixer or in a small food processor. Taste for seasoning and add additional goat cheese if desired.
• Using a spoon or a piping bag, add mixture to halved hard-boiled eggs. Top with fresh chives and paprika. Chill until ready to devour or enjoy right away.

Notes:

The cold goat cheese filling is easiest to mix with an electric hand mixer or a small food processor. Not using either? Simply allow your goat cheese to soften so it blends easily with a fork.