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!!!
Ingredients
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
Instructions
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.
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.
The following day, remove the eggs from the mixture, cut them in half length-ways and scoop the yolks out of the halves.
Place the yolks in a jug along with the salt, pepper, horseradish sauce and pickled peppadews.
Using your stick blender, puree this all until it is smooth.
Transfer the egg halves to platters and pipe or spoon the pureed mixture into the eggs.
Garnish the eggs with thinly sliced peppadews and serve immediately.
Recipe by Whats4Chow at https://whats4chow.com/2015/01/25/beet-pickled-deviled-eggs-valentines-special-part-1-pickled-deviled-eggs-a-taste-of-heaven/