Remove the beets out of the brine and use them for another recipe. We don't need the actual beets for these deviled eggs - just the beautiful brine.

In an airtight container or jar add the brine and your eggs that have been hard-boiled and peeled. Make sure the brine is covering the eggs completely. Let them marinate in the fridge for eight hours or overnight.

Take the eggs out of the brine and dry them with a paper towel. Slice them in half. Remove the yolks then add the yolks to a bowl. Add in the mayonnaise, mustard, and apple cider vinegar. With a hand blender or a fork blend until very smooth. Season with sea salt to taste.

Place your yolk mixture in a piping bag with a star or plain piping tip. Pipe the yolk mixture nicely back into the eggs.

Sprinkle your deviled eggs with fresh dill and garnish with radish slices.

Enjoy!