Preparation: In a small saucepan, combine the beets and water, cooking until the water turns deep magenta. Remove the beets from the pan, setting them aside for later use if desired (add to a salad). Transfer the beet liquid to a large zip lock bag and add champagne vinegar and 1 teaspoon salt, mixing well.

Gently place the whole hard-boiled eggs in the zip lock bag and let them stand overnight, making sure to place the bag on its side so the eggs are submersed fully, you can flip the bag once or twice . The next day, strain out the liquid and lay the eggs on paper towels to dry. Cut the eggs in half, scooping out the yolks into a small mixing bowl, and set the egg whites aside.

Combine the yolks with mustard, mayonnaise, sour cream or yogurt citrus vinegar, and fresh herbs, mashing until reaching the desired consistency. Season the mixture with salt and pepper to taste. Spoon the mixture onto the magenta-colored beet-pickled egg whites, which will have a firm texture due to the pickling process. Chill before serving and garnish with finely sliced chives.