Beet–Pickled Deviled Eggs

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6 eggs

1 can pickled beets

1 cup apple cider vinegar

1/3 cup brown sugar

1 tablespoon peppercorns (I used fiery pink peppercorns)

1 teaspoon salt

1 teaspoon Dijon mustard

1 tablespoon mayonnaise

1/2 teaspoon curry powder

1 tablespoon vinegar

2 tablespoons olive oil

Salt and pepper to taste

Fresh rosemary for garnish

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