Gourmet Easter Deviled Eggs

Boil the eggs in bubbling salted water for exactly 9 minutes (or to your liking), then drain and cool them under cold running water.

Blend the vacuum-packed beetroot until smooth in a food processor and place it in a bowl. Peel the eggs and immerse them in the beetroot puree (add a little water if necessary to fully cover them). Let them marinate for 2-16 hours in the refrigerator (2-6 hours for a pinkish color, 16 hours for a deeper purple). You can leave some eggs white for visual appeal.

Peel and halve the eggs lengthwise. Scoop the yolks into a bowl and mix with mayonnaise and English mustard until creamy.