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Beet-Pickled Deviled Eggs
- 3 cups water
- 1 cup distilled white vinegar
- 1 small beet, peeled and sliced
- 1 small shallot, sliced
- 1 teaspoon sugar
- 1 Turkish or 1/2 California bay leaf
- 12 hard-boiled large eggs, peeled
- 1 teaspoon caraway seeds, cooled
- 1/3 cup mayonnaise
- 1 tablespoon grainy mustard
- 1 tablespoon finely chopped flat-leaf parsley
- Eequipment: an electric coffee/spice grinder or a mortar and pestle
Directions:View on Epicurious
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