Beet Pickled Deviled Eggs

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This is from epicurious. I'm putting it here for safe-keeping.

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Steps

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Equipment: an electric coffee / spice grinder or a mortar and pestle.

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Bring water , vinegar , beet , shallot , sugar , bay leaf , and 1 / 2 teaspoon salt to a boil in a 2-quart saucepan , then simmer , covered , until beet is tender , about 20 minutes.

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Cool completely , uncovered.

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Put beet mixture in a container with eggs and marinate , chilled , gently stirring once or twice , at least 2 hours.

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Finely grind caraway seeds in grinder.

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Remove eggs from beet mixture and pat dry.

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Cut in half lengthwise and remove yolks.

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Mash yolks with mayonnaise , mustard , parsley , and half of caraway.

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Season with salt and pepper , then divide among egg whites.

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Sprinkle with remaining caraway.

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Cooks.

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Eggs can be filled 2 hours ahead and chilled , loosely covered.

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Ingredients

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water, distilled white vinegar, beet, shallot, sugar, bay leaf, eggs, caraway seed, mayonnaise, grainy mustard, flat leaf parsley