Place the eggs in a medium saucepan with a tight fitting lid and cover with cold water by 1 inch. Place over high heat and bring to a boil. Boil for 1 minute. Immediately remove the pan from the heat, cover, and let sit 5-6 minutes. Prepare an ice water bath by filling a large bowl halfway with ice and water.
When the eggs are ready, transfer them with a slotted spoon to the ice water bath. Let sit until the eggs are cold, about 5 minutes. Carefully crack and peel each egg and rinse under cold water to remove any residual shell pieces and set aside.
In a pint or Mason jar, combine vinegar, water, beets and beet juice, sugar, salt, and pickling spices. Cover and shake jar to make sure all ingredients are well combined. Carefully add eggs to the jar and refrigerate overnight. These can stay in the fridge for up to one week.
To devil the eggs, slice eggs and remove yolks. Add a little mayonnaise at a time, until you reach desired consistency (I do not recommend using that much). Mix in basil and salt to taste and mix until well combined. Using a piping bag or a spoon, place egg yolk mixture in the center of the egg. Serve and enjoy. Garnish with parsley, chives, and/or paprika.