Curried Deviled Egg

For The Pickled Beets

1 cup water
1/2 cup vinegar
2 beets, peeled and sliced
1 shallot, chopped
1 tsp sugar
1/2 tsp whole black peppercorns, lightly crushed
1/4 tsp fennel seeds, lightly crushed
1/4 tsp mustard seeds, lightly crushed
1 tsp sea salt

For Curried Deviled Eggs

6 boiled eggs

3 Tbs mayonnaise

1 1/2 Tbs Greek yogurt

1 1/2 tsp curry powder

3/4 tsp brown mustard

1 garlic clove, pressed

salt and pepper to taste

chopped fresh dill

chopped pickled beets to garnish (optional)

To Make The Pickled Beets

1. Peel the beets, slice in half, and then slice each half into thin pieces.

2. In a mortar and pestle, lightly crush the black peppercorns, fennel seeds and mustard seeds.

3. Mix all pickling ingredients, including the beets in a pot, and bring to a boil. Reduce heat and simmer for 10 minutes.  Let cool, and store in the fridge indefinitely. 

To Make The Deviled Eggs:

1. Halve each egg, and remove the egg yolks to a bowl.

2. Place the egg halves in a jar, and pour the pickling beet juice over them.  Let sit for 10-20 minutes. 

3. Mash the egg yolks with a fork, and add the mayo, yogurt, curry powder, smashed garlic, and mustard.  Taste and adjust the salt and pepper if needed.  Optionally, add some chopped fresh dill, and/or chives.  

4. Once the egg halves have been dyed a pretty shade of magenta, remove from the marinade, and drain.  Fill each half with the curry-mayo filling, and garnish with some of the pickled beets, chopped very finely, and more fresh dill.