Make the Pickling Marinade: In a large saucepan, combine water, white vinegar, beet, salt, sweetener, and pickling spices. Bring to a boil, then simmer for 10 minutes. Strain and let cool.

Boil the Eggs: Bring a pot of water to a rolling boil. Gently lower the eggs into boiling water and boil for 12 minutes. Transfer to an ice bath to cool for 5-10 minutes.

Peel and Pickle the Eggs: Peel the cooled eggs under cold running water. Place eggs in a container and pour cooled pickling liquid over them. Seal and refrigerate for at least 6 hours or overnight.

Prepare the Filling: Slice each egg in half, scoop out yolks into a bowl, and mix with mayonnaise, mustard, pickling vinegar, salt, and pepper until smooth.

Assemble the Eggs: Arrange egg whites on a platter, fill with yolk mixture, and garnish with paprika, dill, and chives. Chill before serving.