Pink devilled eggs with garlic and cayenne
Ingredients
- 3 cans of cooked beetroot
- 8 large eggs
- ice cold water, for cooling the eggs
Devilled egg filling
- 8 egg yolks , from the hard boiled eggs above
- 1 tsp ginger , grated
- 1 tsp cayenne pepper
- 2 garlic cloves , minced
- 3 tbsp of mayonnaise
- 1 pinch of salt , to taste
Garnish
- 1 lemon , zested
- 1 pinch of coarsely ground black pepper
- 1 pinch of chopped chives
Equipment
- Piping bag with star nozzle
Method
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
- 8 large eggs
- ice cold water, for cooling the eggs
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
- 8 egg yolks , from the hard boiled eggs above
Add the yolks to a large mixing bowl then add the remaining filling ingredients
- 1 tsp ginger , grated
- 1 tsp cayenne pepper
- 2 garlic cloves , minced
- 3 tbsp of mayonnaise
- 1 pinch of salt , to taste
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
- 1 lemon , zested
- 1 pinch of coarsely ground black pepper
- 1 pinch of chopped chives
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Pink devilled eggs with garlic and cayenne
