Place the eggs in a large pot. Cover with water about one inch above the eggs.

Add the vinegar to the pot.

Bring to a roiling boil.

Turn off the heat, cover, and let sit for 15 minutes.

Rinse in cold water.

When eggs are cool enough to handle, peel, and cut them in half.

Remove the yolks from each half. Transfer to a food processor.

Add the mayonnaise, mustard, and apple cider vinegar.

Pulse until smooth.

Divide the mixture into 2 or three equal portions.

Mix in a different amount of beet powder to each portion to create different shades.

Fit a large piping bag with a rose Russian piping tip (or a large open star piping nozzle. for example,  such as a Wilton 1M or the Ateco 824)

Load the piping bag with one of the egg mixtures.

Cut a sliver off of the bottom of the egg halves so they stand upright.

Place on a serving dish.

Pipe rose shapes into the shell.

Repeat with the other shades of egg mixtures.

Pluck the leaves off of the parsley or cilantro and place them on either side of the rose shapes.

Serve immediately or cover loosely with plastic cling film and chill before serving.