BEET-PICKLED DEVILED EGGS (for eight)
3 cups water
1 cup distilled white vinegar
1 small raw beet, peeled and sliced
1 small shallot, sliced
1 teaspoon sugar
1 Turkish or ½ California bay leaf
12 hard-boiled large eggs, peeled
1 teaspoon caraway seeds, toasted and cooled
1/3 cup mayonnaise
1 tablespoon grainy mustard
1 tablespoon finely chopped Italian flat-leaf parsley
salt and pepper
- Bring water, vinegar, beet, shallot, sugar, bay leaf and ½ teaspoon salt to a boil in a 2 quart nonreactive saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely uncovered. Put beet mixture in a container with eggs; marinate, chilled, stirring once or twice, 2 hours.
- Finely grind caraway seeds in an electric coffee/spice grinder or in a mortar and pestle.
- Remove eggs from beet mixture and pat dry (discard beet mixture). Halve 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.
NOTE: Eggs can be marinated, chilled, in an airtight container for up to 3 days. Eggs can be filled 2 hours ahead and chilled, loosely covered.
from Gourmet Holiday Special Edition, December, 2012