BEET-PICKLED DEVILED EGGS

Beet-Pickled Deviled Eggs image

Provided by Ian Knauer

Yield Makes 8 (hors d'oeuvre) servings

Number Of Ingredients 12

3 cups water
1 cup distilled white vinegar
1 small beet, peeled and sliced
1 small shallot, sliced
1 teaspoon sugar
1 Turkish or 1/2 California bay leaf
12 hard-boiled large eggs, peeled
1 teaspoon caraway seeds, toastedcooled
1/3 cup mayonnaise
1 tablespoon grainy mustard
1 tablespoon finely chopped flat-leaf parsley
Equipment: an electric coffee/spice grinder or a mortar and pestle

Steps:

Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with eggs and marinate, chilled, gently stirring once or twice, at least 2 hours.
Finely grind caraway seeds in grinder.
Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, parsley, and half of caraway. Season with salt and pepper, then divide among egg whites. Sprinkle with remaining caraway.
What to drink:
Josmeyer Les Folastries Gewürztraminer '05