Fill a pot with water, carefully place 5 eggs inside the pot. Bring it to a boil. Once it starts boiling cover with a lid and remove from the heat. Let it sit covered for 12 minutes.
After 12 min, pour the water out then place eggs in ice-cold water. Peel eggs and place them in the beet juice. Let sit for 1 hour (moving the eggs around few times for even coloring). Pour the beet juice out and dry the eggs with a paper towel.
Cut each egg in halves. Scoop out the yolks into a blender or food processor.
Add 1/4 cup mayo, 1 tablespoon lemon juice, 1 teaspoon extra olive oil, few splashes of sriracha sauce, salt and pepper to taste. Cover and blend until smooth. Using a piping bag, pipe the yolk mixture into each egg white.
Garnish with finely chopped beets, chives and dill. Serve cold.
Notes
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