Pickled Deviled Eggs

FOR THE PICKLED EGGS:
12 large eggs
1 (15-ounce) can sliced red beets
1 sweet onion, sliced
2 tsp. black peppercorns
2 tsp. mustard seeds
2 cups distilled white vinegar
1/3 cup sugar
2 Tbsp. kosher salt

FOR THE DEVILED EGGS:
1/4 cup mayonnaise
2 oz. soft goat cheese, at room temperature
1 Tbsp. dijon mustard
1 tsp. distilled white vinegar
1/4 tsp. kosher salt
1/4 tsp. black pepper
Hot sauce, to taste (optional)
2 tsp. chopped chives

Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover, and simmer for 10 minutes. Remove the eggs with the slotted spoon to the bowl of ice water; let cool completely, about 10 minutes. Peel the eggs.

Meanwhile, drain the beets, reserving ¾ cup of the liquid. Divide the onion, peppercorns, mustard seeds, eggs, and beets between 2 (1-quart) heatproof glass jars.

In a large microwave-safe measuring cup, combine the vinegar, sugar, salt, and ¾ cup reserved canned beet liquid. Microwave until the mixture is hot and the sugar and salt are dissolved, 1 to 2 minutes. Divide the vinegar mixture between the 2 prepared jars and let cool. Cover and refrigerate for at least 1 day (for egg whites with pink exteriors, as pictured above) and up to 4 days (for egg whites that are pink all the way through).

For the deviled eggs: Remove the eggs from the pickling liquid, pat dry, and cut in half lengthwise. Scoop out the yolks into a large bowl. Add the mayonnaise, goat cheese, mustard, vinegar, salt, pepper, and a few drops of hot sauce, if using. Mash with a fork until smooth.

Scoop the filling into a zip-top plastic bag or piping bag and snip ¼ inch off of one corner. Pipe the filling into the egg whites and sprinkle with chives.

Notes
Tip: Refrigerate the eggs, covered, until ready to eat. Assembled eggs will keep for up to 3 days.