Beet Pickled Deviled Eggs w/Toasted Bread

In saucepan, add water, vinegar, beet, shallot, star anise, cloves, cardamom and cinnamon. Bring to boil, reduce to simmer and cook until sugar is dissolved. Let cool slightly. In container with lid, add beet liquid and eggs. Cover and refrigerate for at least two hours. (the longer they sit, the redder they get, so if you can soak longer – do it!)

For the egg salad- remove eggs from liquid. Chop and transfer to large bowl. Add sour cream, Dijon, pickle relish and dill. Mix well to combine and adjust seasoning with salt and pepper. Serve with toasted bread.

For the toasted bread – preheat oven to 350. Slice bread. Combine the butter and dill and spread onto each slice. Toast in oven and serve with the egg salad.