We love devilled eggs and have tried a few versions recently. The most popular of these has been this beetroot deviled eggs recipe, which adds sharp tang and subtle sweetness to the egg whites. The vibrant purple colour makes for an eye catching twist too.
Preparation Time: 20 minutes, plus 8 hours standing / Cooking Time: 15 minutes / Makes 12 halves
- skin of 1 beetroot
- 30g brown sugar
- 30ml brown vinegar
- 2 bay leaves
- 60g whole egg mayonnaise
- 4 whole black peppercorns
- 1/4tsp (2.5g) dijon mustard
- 1/4tsp (2.5ml) aged balsamic vinegar
- 1g sweet paprika
- 6 large (56g) eggs
- 100ml water
- salt & pepper to taste
- Put the brown vinegar, brown sugar, water, beetroot skin, bay lead into a saucepan. Bring to the boil, then immediately move from the heat and allow to cool.
- Pour the cooled liquid into a jar, add the peppercorns and put aside.
- Cook the eggs until had boiled, about 5 minutes. Let the eggs cool, then peel off the shells.
- Put all of the eggs into the beetroot liquid. Ensure they are fully submerged a refrigerate for 8 hours.
- Take the eggs out of the liquid. They should be a nice shade of purple.
- Carefully cut each of the eggs in half with a sharp knife. Remove the egg yolks and place them in a bowl.
- Add to the eggs yolks the mayonnaise, mustard, balsamic vinegar, paprika and salt & pepper. Mix well.
- Scoop even amounts of the egg yolk mixture back into the egg whites.
- Top with a parsley leaf for presentation and serve.
If you want some more acidity in the beetroot liquid for a more pickled taste, double the amount of brown vinegar used.