Beet pickled devilled eggs

Make ahead: The mustard seeds can be prepared several days in advance. Refrigerate until ready to use (up to 3 months). The egg white halves need to marinate in the beet pickling liquid overnight in the refrigerator. The filling needs to be refrigerated for at least 30 minutes (and up to one day).

Makes 24 halves For the pickled mustard seeds 3/4 cup water 3/4 cup cider vinegar 4½ tbs sugar 1½ tsp kosher salt Generous 2½ tbs honey ½ cup yellow and/or brown mustard seeds, blanched For the egg pickling liquid 2 cups beetroot juice 2 cups cider vinegar 2 cups sugar 1 tbs kosher salt For the pickled mustard seeds 12 hard-boiled eggs 1 tbs mayonnaise 1 tbs Dijon-style mustard 1tbs sweet paprika ¼ tsp kosher salt ½ cup canola oil ¼ cup water

Combine the water, vinegar, sugar, salt and honey in a small saucepan over medium heat, stirring until the sugar and salt have dissolved.

Add the blanched mustard seeds and cook for 10 minutes.

Let it cool completely before transferring to an airtight container, and refrigerate until ready to use.

For the egg pickling liquid: Combine the beet juice, vinegar, sugar and salt in a small saucepan over medium heat, stirring until the sugar and salt have dissolved. To blanch the mustard seeds Place them in a small fine-mesh strainer. Bring a small pot of water to a boil over high heat.

Dunk the strainer into the water eight times, waiting at least 15 seconds before the next dunk. Drain completely.

Cut the eggs in half lengthwise and reserve the yolks. Place the egg white halves (free of any yolk) in a stainless-steel bowl.

Pour the pickling liquid over them, making sure they are submerged. Cover and refrigerate overnight.

Combine the egg yolks, mayonnaise, mustard, paprika and salt in a food processor; purée until fairly smooth.

With the motor running, add the oil and water in a slow, steady stream to form a creamy, almost pourable filling.

Transfer to a gallon-size zip-top bag; seal, pressing out as much air as possible, and refrigerate for at least 30 minutes (and up to one day).

Drain the pickled egg white halves, inverted on paper towels.

(They may feel a bit firmer than plain egg white halves. You may wish to slice a thin layer off the bottoms of each one, for stability.)

Pipe or spoon a tablespoon of the filling into each pickled egg white half. op each one with some of the pickled mustard seeds. Serve right away.