Name: Beet-Pickled Deviled Eggs
Cook time: 25 min
Total time: 3 hr
Yield: Makes 8 (hors d'oeuvre) servings
Ingredients: 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

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Beet-Pickled Deviled EggsRoland Bello

A big jar of beet-pickled hard-boiled eggs anchors many a neighborhood bar in Pennsylvania, but you can take the idea a step further, melding a colorful finger food with another classic snack. Caraway seeds add an aromatic note to the eggs deviled filling.

Cooks notes:

•Eggs can be marinated, chilled, in an airtight container up to 3 days.
•Eggs can be filled 2 hours ahead and chilled, loosely covered.

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