Pickled Deviled Eggs

6 large eggs
Pickling Liquid:--
1 cup apple cider vinegar
3 cups water
1 tbsp sugar
2 tsp salt
2 raw beets, peeled and cut into 5 mm dice
Deviled Egg Filling:--
¼ cup Best Foods mayonnaise
1 tsp SIDS LOW SUGAR RASPBERRY VINEGAR
1 tsp Dijon mustard

Fill a medium-large pot with cold water. Carefully add the eggs. Place the pot over medium high heat and bring to a boil. As soon as it comes to a boil, remove from heat, cover, and set a timer for 12 minutes.
Place the eggs in an ice bath to cool. Once cool, gently crack the shell of the egg then place back into the water. Refrigerate overnight.
When ready to pickle the eggs, place apple cider vinegar, water, sugar, salt and beets in a medium pot. Bring the mixture to a boil then cool. While the mixture is cooling, drain the eggs and carefully peel then. Place the peeled eggs back in the bowl and top with beet pickling liquid. Leave in the refrigerator overnight or at least 4 hours.
When ready to assemble the pickled deviled eggs, remove from pickling liquid. Cut the eggs in half and place yolk in a food processor. Add mayonnaise, SIDS LOW SUGAR RASPBERRY VINEGAR, and mustard to the food processor and pulse until smooth. Either with a piping bag or two spoons, filled the egg shells with the yolk mixture. Serve immediately.