Pickled devilled eggs

By admin
11 February 2013

This is the week for love - and we're making sure you have the best recipes at hand to make it even more special

Preparation time: 5 min

Cooking time: 20 min

Makes: 12

6 extra-large eggs

1 bottle pickled beetroot

250 ml (1 c) apple cider vinegar

80 ml (? c) brown sugar

salt and freshly ground black pepper to taste

5 ml (1 t) mustard

30 ml (2 T) mayonnaise

2,5 ml (½ t) paprika

15 ml (1 T) vinegar

30 ml (2 T) olive oil

1.    Boil the eggs in a pot until well cooked. Allow to cool completely. Shell and set aside.

2.    Pour the brine into another bottle and set the beetroot aside. Add to the brine the cider vinegar, sugar, salt and pepper and mix to combine. Put the eggs into the mixture, cover and let it rest for 5 hours or overnight.

3.    Cut each egg in half and scoop out the yolks. Place the yolks in a bowl and add the rest of the ingredients. Mash until smooth. Using a piping bag or plastic bag, pipe the yolk mixture into the pink eggs.

- Hope Malau

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