Deviled Eggs and Pickled Beets

Ingredients

• 1  bay leaves 
• 2 large beets trimmed
• 12 servings chives sliced
• 0.3 teaspoon sea salt plus more
• 1 tablespoon coriander seeds 
• 12  hardboiled eggs peeled
• 2 teaspoons horseradish white prepared
• 0.3 cup mayonnaise 
• 0.5 cup red wine vinegar 
• 3 tablespoons sugar 
• 1 tablespoon mustard seeds yellow

Equipment

• bowl
• sauce pan
• oven
• sieve
• aluminum foil

Directions

1. Preheat oven to 400°F. Wrap beets in foil,crimping tightly to seal; place on a rimmedbaking sheet. Roast until tender, 45–55minutes.
2. Let stand until cool enoughto handle. Peel beets and cut into 1" slices.
3. Transfer to a wide, shallow container.
4. Bring vinegar, sugar, coriander seeds,mustard seeds, cloves, bay leaf, 1/4 teaspoonsea salt, and 1/2 cup water to a simmer in asmall saucepan over medium heat. Simmer for 10 minutes; pour liquid over beets.
5. Letcool to room temperature, then cover andrefrigerate overnight, turning occasionally.
6. Slice eggs lengthwise in half and spoonyolks into a bowl. Mash yolks with a fork,then stir in the mayonnaise. Press mixturethrough a strainer into a small bowl.
7. Add1 tablespoon strained beet-pickling juice, horseradish,and a pinch of salt. Spoon or pipemixture into each egg white.
8. Finely dice enough drained pickled beetsto yield about 1/2 cup (reserve any remainingbeets for another use).
9. Garnish each eggwith diced beets and chives.