Cook the eggs: Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a boil. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10–12 minutes. Transfer to an ice bath for 3 minutes, then peel.

Prepare the egg whites: Slice the eggs in half lengthwise. Carefully remove the yolks and place them in a separate bowl. Arrange the egg white halves in another bowl.

Color the whites: Pour the beet juice and white vinegar over the egg whites until they are submerged. Soak for 30–60 minutes for a light pink color, or up to 2 hours for a deeper magenta. Drain and gently pat dry.

Make the filling: Mash the yolks until smooth. Stir in mayonnaise, Dijon mustard, apple cider vinegar or lemon juice, and Worcestershire sauce. Season with salt and pepper, and mix until creamy.

Assemble the eggs: Spoon or pipe the yolk mixture back into the pink egg whites. Garnish with your choice of radish, dill, paprika, bacon, or seasoning.

Serve and enjoy! These vibrant deviled eggs are perfect for brunch, Easter, or any spring gathering.