This show-stopping appetizer looks fancy, but has humble ingredients. The flavors hit all over the palate for a delicious bite.

Don’t toss the pickling liquid. It’s good for another round of eggs, or for a fast borscht: Even out the sourness with some broth (vegetable or beef), add carrots and potatoes, simmer until the vegetables are tender, and top with lots of fresh parsley, dill and sour cream.

Ingredients

• 1 medium beet, finely grated
• ½ cup apple cider vinegar
• 1 tbsp. sugar 
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 2 Turkish bay leaves or 1 California bay leaf
• 9 peeled hardboiled eggs
• 3 tbsp. mayonnaise
• 2 tbsp. horseradish
• 1½ tbsp. minced chives, plus more for sprinkling
• 1 tsp. Dijon mustard
• 1 can Patagonia Provisions Smoked Mackerel

Putting It All Together

1. In a small, high-sided bowl (stain resistant or something you don’t mind getting stained) or a 1-gallon glass jar, mix beet, vinegar, sugar, salt, pepper and bay leaves with 1½ cups water. Stir a few times to dissolve sugar and salt.
2. Add eggs (they should be completely submerged) and refrigerate for at least 8 hours and up to a day. The longer the eggs sit in the liquid, the darker the color and the firmer the texture.  
3. Spoon the eggs out, rinse off any grated beet, and slice in half lengthwise. Scoop yolks into a small bowl and set whites on a towel, cut sides down, to drain. 
4. Mash yolks until smooth with mayonnaise, horseradish, chives, and mustard. Scoop the yolks into a baggie or a piping bag (if you’re using a baggie, cut the tip off one corner). Set the whites on a plate and pipe the yolks into the hollows. 
5. Top each deviled egg with a chunk of mackerel, some shreds of beet and a sprinkle of chives.