Deviled Eggs And Pickled Beets

• 2 large beets, trimmed
• 1/2 cup red wine vinegar
• 3 tablespoons sugar
• 1 tablespoon coriander seeds
• 1 tablespoon yellow mustard seeds
• 2 whole cloves
• 1 bay leaf
• 1/4 teaspoon coarse sea salt plus more
• 12 hard-boiled eggs, peeled
• 1/4 cup mayonnaise
• 2 teaspoons prepared white horseradish
• Sliced chives

1. Preheat oven to 400u0b0F. 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.
2. Bring vinegar, sugar, coriander seeds, mustard seeds, cloves, bay leaf, 1/4 teaspoon 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.
3. 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 tablespoon strained beet-pickling juice, horseradish, and a pinch of salt. Spoon or pipe mixture into each egg white.
4. 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.

beets, red wine vinegar, sugar, coriander seeds, yellow mustard seeds, cloves, bay leaf, coarse sea salt, eggs, mayonnaise, chives

Taken from www.epicurious.com/recipes/food/views/deviled-eggs-and-pickled-beets-367756 (may not work)