Pink devilled eggs with garlic and cayenne

  • 4
  • 30 minutes plus an overnight marination for the egg whites

This vibrant twist on the classic devilled eggs is a must try. Overnight marination infuses the eggs with a lively pink hue - they are then piped with a garlic and cayenne filling made using the yolks. Topped with black pepper, chives and a touch of lemon zest, these devilled eggs are irresistible. 

First published in 2024




Devilled egg filling



  • Piping bag with star nozzle



Begin a day ahead of serving by preparing the marinated eggs. Drain the cooked beetroots from the cans, retaining the cooking liquid


Boil the eggs for 10 minutes, then leave to cool in the iced water


Peel the cooled eggs, then add them to a container with the beetroot cooking liquid. Cover with cling film or a lid, then store overnight in the fridge 


The next day, remove the now pink eggs from the beetroot juice brine 


Slice the eggs in half and remove the yolks 


Add the yolks to a large mixing bowl then add the remaining filling ingredients 


Mix well until a thick, pipable consistency is reached, adding more mayonnaise as needed


Transfer to a piping bag fitted with a star nozzle. Leave in the fridge until needed 


Lay out all of the halved egg whites on a plate, then pipe the yolk filling inside the whites 


Garnish each pink devilled egg with a sprinkle of the lemon zest, black pepper and chives 

First published in 2024

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.