Blood-Shot Deviled Eggs

In a small saucepan, bring beet juice to a boil over high heat. Boil about 5 minutes or until thickened and reduced to 1/4 cup. Let cool.

Peel and halve the eggs. Transfer yolks to a small bowl and set whites aside.

Add the mayonnaise, 1 tablespoon of the beet juice, the lemon juice, mustard, salt, and pepper to the egg yolks; mash until smooth, adding more beet juice if necessary to make the mixture pink.

Place egg yolk mixture into a small zip-top plastic bag. Seal bag. Snip a small hole from one corner of the bag and pipe filling into egg whites. Transfer eggs to a platter or serving dish. Place an olive half in the center of each egg. Use a small food-grade paint brush to paint lines onto the surface of the egg whites using the remaining beet juice. Chill until ready to serve.