For the pickled beets: 1cupwater 1/2cupvinegar 2beets, peeled and sliced 1shallot, chopped 1tspsugar 1/2tspwhole black peppercorns, lightly crushed 1/4tspfennel seeds, lightly crushed 1/4tspmustard seeds, lightly crushed 1tspsea salt
For the curried deviled eggs:
1 1/2TbsGreek yogurt
1 1/2tspcurry powder
1garlic clove, pressed
salt and pepper to taste
chopped fresh dill
chopped pickled beets to garnish(optional)
To make the pickled beets:
Peel the beets, slice in half, and then slice each half into thin pieces.
In a mortar and pestle, lightly crush the black peppercorns, fennel seeds and mustard seeds.
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:
Halve each egg, and remove the egg yolks to a bowl.
Place the egg halves in a jar, and pour the pickling beet juice over them. Let sit for 10-20 minutes.
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.
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.