Beet-Pickled Deviled Eggs
['1 cup apple cider vinegar, plus 3 tablespoons, divided', '1 tablespoon granulated sugar, plus a pinch, divided', '2 1/4 teaspoons kosher salt, plus a pinch, divided', '1 small red beet, peeled and halved', '12 hard-boiled eggs, peeled', '1/2 cup mayonnaise', '1/4 cup finely chopped fresh herbs, such as basil, tarragon, chives, plus more for garnish', '1 teaspoon anchovy paste', '1/4 teaspoon freshly ground black pepper', '2 hot chiles', 'thinly sliced']
In a medium pot, mix 1 cup apple cider vinegar, 1 tablespoon sugar, 2 teaspoons salt, and 3 cups water. Add the beet and bring to a boil, then remove from heat and let cool slightly. Pour into a large heat-safe jar or bowl (including beet). Add eggs, stir, and refrigerate at least 3 hours (stirring occasionally) or overnight for a darker shade of pink.
Remove eggs from liquid. Halve eggs (reserving the whites) and gently transfer the yolks to a bowl. Add 1 tablespoon vinegar, mayonnaise, herbs, and anchovy paste to the yolks. Season with 1/4 teaspoon each salt and pepper, then spoon or pipe the filling into the egg whites.
Place the chiles, remaining 2 tablespoons vinegar, the remaining pinch each of sugar and salt in a bowl and let stand 15 minutes. Drain the chiles, then sprinkle over the deviled eggs. Sprinkle with additional herbs, if desired. Serve.
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