Beet-pickled curry deviled eggs - pickled in beet marinade for a gorgeous magenta color, then stuffed with a delicious curry filling, they make a spectacular appetizer, and a great way to utilize those leftover Easter eggs.
Peel the beets, slice in half, and then slice each half into thin pieces.
In a mortar and pestle, lightly crush the black peppercorns, fennel seeds and mustard seeds.
Mix all pickling ingredients, including the beets in a pot, and bring to a boil. Reduce heat and simmer for 10 minutes. Let cool, and store in the fridge indefinitely.
Halve each egg, and remove the egg yolks to a bowl.
Place the egg halves in a jar, and pour the pickling beet juice over them. Let sit for 10-20 minutes.
Mash the egg yolks with a fork, and add the mayo, yogurt, curry powder, smashed garlic, and mustard. Taste and adjust the salt and pepper if needed. Optionally, add some chopped fresh dill, and/or chives.
Once the egg halves have been dyed a pretty shade of magenta, remove from the marinade, and drain. Fill each half with the curry-mayo filling, and garnish with some of the pickled beets, chopped very finely, and more fresh dill.