Beet-Pickled Deviled Eggs – Valentines Special Part 1. Pickled, Deviled Eggs – a Taste of Heaven!!!

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Beet-Pickled Deviled Eggs - Valentines Special Part 1. Pickled, Deviled Eggs - a Taste of Heaven!!!
Recipe type: Starters / Cocktail Snacks / Finger Food
Serves: 8-12
Deviled eggs are an all-time favorite as a starter or cocktail finger-snack. In this Valentine's special recipe, we take this a step further by pickling a pink fade into the eggs, then finishing it off with a spectacular filling!!!
  • 8-12 Hard-boiled eggs
  • 240ml Apple cider vinegar
  • 1 Tbs Sugar
  • 1 Tbs Salt
  • 720ml / 3 Cups water
  • 1 Small beetroot, peeled and halved
For the Filling
  • 45g Horseradish sauce
  • 6 Pickled peppadews
  • Salt & pepper to taste
  • A few extra peppadews, thinly sliced to garnish
  1. Place the cider vinegar, sugar, salt, water and beetroot in a pot. Bring this mixture to a boil, turn the heat down, and allow it to simmer for 10 minutes.
  2. Remove the pot from the heat and allow it to cool. Place the hard-boiled eggs in the mixture, place the lid on the pot and allow this to pickle overnight in your refrigerator.
  3. The following day, remove the eggs from the mixture, cut them in half length-ways and scoop the yolks out of the halves.
  4. Place the yolks in a jug along with the salt, pepper, horseradish sauce and pickled peppadews.
  5. Using your stick blender, puree this all until it is smooth.
  6. Transfer the egg halves to platters and pipe or spoon the pureed mixture into the eggs.
  7. Garnish the eggs with thinly sliced peppadews and serve immediately.


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