Pink devilled eggs with garlic and cayenne

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