Hard boil the eggs. My favorite method is to cover the eggs in a medium saucepan with water, and bring to a boi;. Once boiling, I cover the eggs with a lid, and turn off the heat. Set a timer for 10 minutes, and then remove eggs to an ice bath to cool, then peel.

Add beets and pickling liquid to a large (3 cup or larger) mason jar. Place peeled hard boiled eggs in jar on top of beets.

To a small saucepan over medium-high heat, add vinegar, light brown sugar, salt and peppercorns. Bring to a boil, and stir until sugar and salt are fully dissolved. Turn off heat, and pour over eggs and beets. Allow to cool to room temperature, and seal jar. Give a gentle shake/turn, and refrigerate for 2-4 days. The longer you allow the eggs to sit, the more pickled they will become. Pickled eggs will keep up to 2 weeks in sealed jar in the refrigerator.

Once the eggs are pickled, remove from the jar, and slice in half.

Remove yolks to a bowl, and break up with the back of a fork until they resemble fine crumbs.

Add mayonnaise, pickled relish, Worcestershire sauce , curry powder, dry drill, dijon and salt and pepper. Combine well with the fork until smooth.

Spoon mixture into egg whites, or transfer to a piping bag and pipe into egg whites. Sprinkle finished eggs with a bit more dry dill and serve. Makes 12.