Place sliced beets in a medium bowl and set aside. In a medium saucepan, combine water, red wine vinegar, sugar, 1 teaspoon kosher salt, bay leaf, and black peppercorns. Bring mixture to a boil over medium-high heat, stirring to dissolve sugar and salt. Take the mixture off the heat, and pour into the bowl with the sliced beets. Let the mixture cool completely, then add hard-boiled eggs. Cover, and let pickle for at least 2 hours (or up to 2 days). The color will get more vibrant the longer you pickle.

Remove the eggs from the pickling liquid, and blot dry. Cut each hard-boiled egg in half, and place the yolks in a medium bowl. Set the egg whites on a serving plate, cut side up. Finely chop 3 – 4 pickled beet slices. Reserve pickling liquid.

To the bowl with egg yolks, add mayonnaise, 1 tablespoon chopped pickled beets (reserve any extra for garnish), 1 tablespoon strained pickling liquid, 2 teaspoons horseradish, 1 tablespoon sliced chive, several turns of black pepper, and a pinch of kosher salt. Using a fork, mash and stir the yolks until all ingredients are well-combined. You don’t want any big chunks of yolk remaining. Season to taste with additional kosher salt.

Transfer yolk mixture to a small zip top bag. Seal the bag, then cut off one of the bottom tips. Pipe the yolk mixture into the wells of each egg white. Sprinkle with additional chopped pickled beet and thinly sliced chive.