Deviled eggs and pickled beets
from bon appetite
- 2 large beets, trimmed
- 1/2 cupred wine vinegar
- 3 tablespoonssugar
- 1 tablespooncoriander seeds
- 1 tablespoonyellow mustard seeds
- 2 whole cloves
- 1 bay leaf
- 1/4 teaspooncoarse sea salt plus more
- 12 hard-boiled eggs, peeled
- 1/4 cupmayonnaise
- 2 teaspoonsprepared white horseradish
- Sliced chives
Preheat oven to 400°. Wrap beets in foil, crimping tightly to seal; place on a rimmed baking sheet. Roast until tender, 45–55 minutes. Let stand until cool enough to handle. Peel beets and cut into 1" slices. Transfer to a wide, shallow container.
Bring vinegar, sugar, coriander seeds, mustard seeds, cloves, bay leaf, 1/4 tsp. sea salt, and 1/2 cup water to a simmer in a small saucepan over medium heat. Simmer for 10 minutes; pour liquid over beets. Let cool to room temperature, then cover and refrigerate overnight, turning occasionally.
Slice eggs lengthwise in half and spoon yolks into a bowl. Mash yolks with a fork, then stir in the mayonnaise. Press mixture through a strainer into a small bowl. Add 1 Tbsp. strained beet-pickling juice, horse- radish, and a pinch of salt. Spoon or pipe mixture into each egg white.
Finely dice enough drained pickled beets to yield about 1/2 cup (reserve any remaining beets for another use). Garnish each egg with diced beets and chives.