First, hard boil your eggs. I bring a medium saucepan full of water to a boil, carefully place the eggs in, cook for 12 minutes and then cool the eggs in an ice bath or under cool water. Peel the eggs and set aside.

While eggs are cooking, bring apple cider vinegar, water, sugar, salt and beets to a simmer in a medium saucepan. Simmer until beets are fork tender, about 20-30 minutes, and cool completely. Do not over cook the beets or the liquid will be more reddish brown than pink.

Place peeled eggs into large mason jars and pour the cool beet liquid and beets into the jars to cover the eggs. Refrigerate for at least 8 hours (I did 16). Any more that 24, and you won't have much white left, so keep that in mind. Gently shake the jars every few hours to rotate the eggs.

To make the deviled eggs, slice the eggs in half the long way and carefully scoop out the yolks into a bowl.

In a small bowl, stir together poppy seeds, sesame seeds, garlic flakes, onion flakes and salt to make everything bagel spice. I used less salt, because the pickled eggs and lox are both salty. You do you. Honestly, I make a big batch and keep this on hand all the time. Trust me, you'll find uses for it.

Mix egg yolks. cream cheese, mayo, and Dijon together using a fork or hand beaters. Then mix in everything bagel spice to taste.

Either spoon yolk mixture into the egg white halves, or scoop into a plastic bag or piping bag with the end snipped and pipe into the egg whites. Top with lox, chives, dill and more everything bagel spice. Eat!