Pink Deviled Eggs

Place eggs in a single layer in a large saucepan. Add enough cold water to cover eggs by 1 inch. Bring to a rapid boil over high heat. Remove from heat; cover and let stand for 15 minutes. Drain. Run cold water over eggs or place them in ice water until cool enough to handle; drain.

Tap eggs on a flat surface to crack shell all over. Peel eggs and cut in half lengthwise. Place yolks in a food processor; set whites aside. Add beets, mayonnaise, and mustard to yolks. Cover and process with several on/off turns just until smooth. Season to taste with salt and pepper. Using a small spoon or piping bag, fill each egg white with beet mixture. If desired, top with celery leaves and/or chives.