Pickled Deviled EggsFrom THE VILLAGE INN OF WOODSTOCK
4 or 5 medium beets
1/2 cup sugar
1 cup cider vinegar
1/2 tsp. black peppercorns
big pinch allspice
1 small yellow onion, peeled and sliced thinly
6 hard-boiled eggs, peeled, cut in half, whites separated from yolks
Wash beets, trim ends, place in an oven safe dish that will just fit them, rub with a little bit of olive oil, cover with foil and roast in a 450 degree oven until tender when pierced with a small knife, about 45 minutes. Let cool, peel, then cut into wedges.
Combine vinegar, water, peppercorns & allspice in a small non-reactive saucepan. Bring to a boil, stirring occasionally until sugar dissolves, then set aside. Put egg whites, beets and onions in a glass, ceramic, or stainless bowl (something that won’t get discolored by the beet juice), and pour the pickling liquid over. Cover and refrigerate, turning occasionally, until the whites turn a deep rich pink color, about 24 hours.
Yolks from hard boiled eggs above – mash in a bowl with a fork until fine. Mix with about two teaspoons of Dijon mustard (or more or less, according to your taste), a pinch of salt, a grinding of fresh black pepper, and enough mayonnaise (we like to use homemade) to make a nice smooth mixture. You can pipe the mixture into the pickled whites with a pastry bag, but we find that a bit fussy (not to mention messy to clean the bag), so we just use a spoon.
Garnish as you please. In the photo, we used chives from our garden, a chive blossom in the center, and sage flowers from our garden.