Pickled Beet Deviled Easter Eggs

Old family recipe again. We raised beets in the garden, pickled them & canned to eat all winter, thus the recipe. I'm off on recipes but I'm making these and thought you might want to try them and start a tradition for Easter at your house. Hurry to the grocery store TODAY so the beets have at least two days to set in pickling mixture. Buy (3) 15oz. cans sliced beets at about 40 cents a can compared to pickled beets 1 can for $1.69? Drain off juice but save, you might need some of it. Heat in large pan TODAY:
3/4 cup apple cider vinegar
1 - 1/2 cups sugar
1/2 tsp. salt
1/2 tsp. mustard seed
Stir while heating over medium heat. When starts to boil add the canned, drained, sliced beets to the sugar/vinegar mixture. Let set till cool. All the slices of beets should be covered with the mixture. If not, add a little of the liquid from the canned beets. Put in refrigerator. After a day or two take out some beets and eat with your meal. Good aren't they? Do not waste any of the liquid they are in. Saturday, day before Easter (like you don't have anything else to do) boil 6 eggs till hard about 15 minutes. Run under cold water and peel. Drain enough beet juice off the beets to cover the eggs in a container & refrigerate the rest of the day and night. This will dye the white of the egg purple about half way through. (Longer will start to dye your yellow and when you fix them the yellow will look off colored). Won't hurt them, just not quite as pretty. Easter morning take the eggs out of the beet juice & run water over them to get excess juice off them. Cut the eggs in half lengthwise and lay purple egg whites on a paper towel so purple doesn't bleed on other things. Take out the yellows and crush with fork, pastry blender or whatever add: 1 tsp. vinegar, sugar, butter, 1/2 tsp. salt & 1/4 tsp. black pepper, 1-1/2 Tab. (maybe 2) Miracle Whip & a drop or two of yellow mustard. Mix together. NOW for the (not my side of the family) 1 Tab. pickle relish, drained. Mix all together. Fill the hole of the purple/white egg halves and you have very tasty and pretty deviled eggs to serve for Easter as well as some good pickled beets. Happy Easter Jeanette