BEET-PICKLED DEVILED EGGS

Egg white halves and mustard seeds get pickling treatment here, to create a stunning display.

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 1 day).

From chef Austin Fausett at Proof restaurant in Washington.

For the pickled mustard seeds:

3/4 cup water

3/4 cup cider vinegar

4 1/2 tablespoons sugar 1 1/2 teaspoons kosher

salt Generous 2 1/2

tablespoons honey 1/2 cup yellow and/or brown mustard seeds, blanched (see NOTE, below)

For the egg pickling liquid:

2 cups beet juice

2 cups cider vinegar 2 cups sugar

1 tablespoon kosher salt For the eggs 12 hard-cooked eggs 1 tablespoon

mayonnaise 1 tablespoon Dijon-style

mustard

1 tablespoon sweet

paprika

1/4 teaspoon kosher salt 1/2 cup canola oil

1/4 cup water

For the pickled mustard seeds: 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 cool completely before transferring to an airtight container; 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.

For the eggs: Cut the eggs in half lengthwise; 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, mayo, mustard, paprika and salt in a food processor; puree 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 gallonsize zip-top bag; seal, pressing out as much air as possible, and refrigerate for at least 30 minutes (and up to 1 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. Top each one with some of the pickled mustard seeds. Serve right away. Serves 12 (makes 24 halves)

Note: 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 a total of 8 times, waiting at least 15 seconds before the next dunk. Drain completely.

Ingredients are too variable for a meaningful analysis.