Brooklyn Delhi Deviled Eggs

Method

Put the eggs into a medium saucepan and add water to cover by 1 inch. Set the pan over high heat and bring the water to a boil. The moment it comes to a full boil, turn off the heat, cover the pot and set a timer for 10 minutes. Meanwhile, prepare a large bowl of ice water.

When the timer rings, transfer the eggs to the ice water. Once the eggs are cool enough to handle, peel them. If you are having trouble peeling them cleanly (it happens, especially if your eggs are very fresh), place them, one at a time, in a clean jelly jar with about 3 tbsp water, screw on the lid tightly, and shake the jar like mad. The shell should come off much more easily.

For the beet juice, start by peeling and grating raw beets into a large pot. Add the juice of 2 large lemons, approximately 1/3 cup, and pour in 6 cups of water.

Bring the mixture to a boil over high heat, then reduce to a simmer for 5 minutes. Remove from heat and allow the beet juice to cool to room temperature. If desired, expedite the cooling process by adding ice.

Once cooled, submerge peeled, hard-boiled eggs into the beet juice along with the grated beets, without the need for straining. Ensure the eggs are fully covered by the liquid.

Refrigerate the eggs for a minimum of 3 hours; 6 hours for optimal results. You can also keep them in the fridge overnight. 

Cut each egg in half lengthwise, carefully remove the yolks from the whites, and reserve the whites. Put the yolks into a food processor, add the mayonnaise, the Curry Mustard (or regular mustard), Roasted Garlic Achaar, the lemon juice, and salt and puree until smooth. (You can instead do this in a bowl with a fork but it won't be quite as smooth.) Season to taste with a bit of more salt if needed.

Use a small spoon to fill the egg whites with the yolk mixture. Sprinkle with the chives and serve immediately.