There is no better excuse for making Devilled Eggs than Easter. They are quick and relatively easy to make and taste absolutely delicious. They can be made in advance and served as an appetizer for any occasion. I used Nigella’s traditional recipe with a little twist. I wanted to incorporate the Easter’s egg-dying tradition into my little appetizers. I used beetroot and white vinegar to achieve that pinkish look which has also infused the eggs with some additional flavour. Since this is my first attempt, I was very satisfied with the result.
6 large eggs
1 small beetroot, peeled and thickly sliced
1/2 cup white vinegar
1/4 cup mayonnaise
1 tablespoon balsamic vinegar
1 teaspoon English mustard powder
salt (to taste)
Bring eggs to the boil and simmer for 15 minutes. Take off the heat, drain and set aside to cool. While the eggs are cooling, boil the slices of beetroot and white vinegar. Transfer the mixture into a large jar. Once the eggs are cool, de-shell them and place into the jar with the betroot mixture. Leave the eggs there to dye for 2-3 hours or until desired colour. Take the eggs out, let them dry and then slice in half lengthwise with a non-serrated knife. Pop out the yolks into a medium bowl and put whites aside. Add most of the mayonnaise, all the vinegar and mustard into the bowl. You can use a handled mixer to combine well, then taste. If the mixture is too thick, add a little more mayonnaise. You can just spoon the whites at this point or put filling into a pastry bag fitted with a big star tip. Pipe into the center of the whites so they rise well above the flats of the whites. Sprinkle paprika and it’s ready to be served.