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Beet-Pickled Curry Deviled Eggs
Ingredients
  • subheading: For the pickled beets (can be made in advance):
  • 1 cup water
  • ½ cup vinegar
  • 2 beets, peeled and sliced
  • 1 shallot, chopped
  • 1 tsp sugar
  • ½ tsp whole black peppercorns, lightly crushed
  • ¼ tsp fennel seeds, lightly crushed
  • ¼ tsp mustard seeds, lightly crushed
  • 1 tsp sea salt
  • subheading: For the curried deviled eggs:
  • 6 boiled eggs
  • 3 Tbs mayonnaise
  • 1 ½ Tbs Greek yogurt
  • 1 ½ tsp curry powder
  • ¾ tsp brown mustard
  • 1 garlic clove, pressed
  • salt and pepper to taste
  • chopped fresh dill
  • chopped pickled beets to garnish (optional)
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