Beetroot-Dyed Devilled Eggs
Retro devilled eggs for Easter? Yes please. We adore these with red blushed rims, thanks to pickling the eggs in beetroot. Don’t discard the beetroot afterwards; the pickles are great in burgers or salads.
Ingredients
2 beetroot, peeled and sliced
3 cups water
1 cup apple cider vinegar
1 tsp salt
100g sugar
6 eggs, room temp and stored on their sides overnight (to centre the yolks)
5 Tbsp mayonnaise
¼ tsp smoked paprika
½ tsp curry powder
A few drops of tabasco or other hot sauce
1 Tbsp chopped chives, for garnishing
Method
Put the beetroot, water, apple cider vinegar, salt, and sugar in a saucepan and bring to simmer. Cook for 20 minutes, or until the beetroot is tender. Cool before using.
Hard boil the eggs for 10 minutes, drain, cool and peel. Put into the beetroot pickle for at least 3 hours (or overnight for a stronger coloured pickle).
Remove the eggs from the pickle and pat dry. Cut in half and remove the yolks. Put the yolks into a bowl with the mayonnaise, smoked paprika, curry powder, and hot sauce. Season with salt and pepper. Either pipe in a piping bag or put spoonfuls of the yolk back into the whites.
Put onto a tray and garnish with chives to serve.