Make the Beet Pickle by combining all pickling ingredients. Bring to a boil, then set aside to cool in a bowl or container large enough to hold the beet liquid and eggs.

Cover the eggs in cold water, and bring to a boil. Stir eggs gently a few times as the water comes to a boil to keep the yolks in the center, then turn off the heat, cover, and set aside for 11-12 minutes. Stir 2 times in the first 3 minutes.

For Pink Pickled Deviled Eggs: Remove the shell and place the eggs into beetroot pickling liquid for 2 hours. Drain and pat dry with a paper towel.

For Halloween 'Dinosaur' Webbed Eggs: Crack the shells of the eggs. Leaving the shells on, submerge the eggs completely in the beet liquid. Leave for 4 hours, then remove from the liquid and peel the eggs.

Gently remove the yolks from the whites. In a food processor, combine the yolks, lemon juice, Dijon mustard, butter, and mayo, then blend until light and fluffy. Alternatively, mash yolks finely with a fork then beat in the other ingredients until smooth, light, and fluffy.

If the yolk mixture becomes too warm, place it in the freezer for 10 minutes to chill, then blend again to emulsify.

Pipe or spoon the mixture into the egg whites and garnish with desired toppings such as bacon, cucumber, radish, capers, pickled red onion, chives, or dill.