Preparation Time: 20 minutes, plus 8 hours standing     /      Cooking Time: 15 minutes     /      Makes 12 halves
Ingredients
- 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
Method
- 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.
Notes
If you want some more acidity in the beetroot liquid for a more pickled taste, double the amount of brown vinegar used.