Place eggs in a single layer in a saucepan and cover with cold water by an inch. Bring to a gentle boil, then cover, remove from heat, and let sit for 10–12 minutes.

Transfer to an ice bath for 5 minutes to stop cooking and make peeling easier.

If using a fresh beet, scrub and wrap it in foil, roast at 400°F (200°C) for 30–40 minutes until fork-tender, then let cool and peel.

Dice finely and reserve 2–3 tablespoons to mix with yolks. If using bottled beet juice, reserve a few tablespoons for color.

Peel eggs and slice them lengthwise. Gently scoop out yolks into a medium bowl and arrange whites on a serving platter.

Mash yolks with mayonnaise, Dijon, vinegar, honey, salt, and pepper until smooth.

Stir in the finely chopped beet or a splash of beet juice until you reach the desired pink color.

Add chives and capers if using, then taste and adjust seasoning.

Use a small spoon or piping bag to fill the whites with the pink filling.

Dust lightly with smoked paprika and sprinkle extra chives.

Refrigerate for at least 15 minutes to let flavors meld. Serve chilled or at cool room temperature.