Devilled eggs used to be a thing of the past, they hit their peak fame at dinner parties in the 70s, the originally retro canapé. BUT they’ve had a makeover, and we’ve jumped in to create our own recipe for an incredibly appetising variation of this old classic to bring it into this century.
My jar of pickled beetroot was coming to an end, and in the spirit of sustainable table’s latest waste free #grexy campaign, I wanted a way to use the vinegar and leftover pieces, and this exquisite cocktail became the answer. Plus, since I’m not a fan of chocolate eggs, I thought these pretty pastel coloured real ones were the perfect treat for the easter table.
This recipe makes 6 egg halves, depending on how many people you want to feed or how many you want per person you could double, triple or quadruple the recipe.
You will need:
- 3 large eggs
- Jar of picked beetroot (you only need one piece of beetroot for to garnish and if you have a full jar of beetroot you can empty out around 1/3 cup of the juice and add an extra 1/3 white vinegar, enough liquid to submerge the egg)
- 3 tsp of mayonnaise
- 1 length of spring onion/ 4 lengths of garlic chives
- 1/3 tsp horseradish
- 1 tsp chopped parsley
- salt and pepper to taste
- 1 radish and some parsley for garnish
It’s worth noting that I used a piping bag to get the mix into the hardened egg white but this isn’t necessary, it just looks prettier (it’ll still taste just as delicious no matter how you choose to dress and garnish it).
Firstly hard boil the eggs. A secret tip: If you add in 1/4 cup of white vinegar to 6 cups of water with a tablespoon of salt whilst boiling then place the eggs in an ice bath you’ll have shells that perfectly peel off without sticking to the egg (I didn’t do this as you’ll see in the photos but I’m not always fussy about presentation).
Once the eggs are shelled you can run a sharp knife lengthways around the egg (don’t worry about cutting through the yolk, you can twist the whites and open the eggs like an avocado). Remove the yolks and set aside in a bowl.
Place the half egg whites into the beetroot vinegar mix so they’re submerged for at least 1 minute each then leave to dry hollow side down on the side.
To the yolks add the mayonnaise, finely chopped spring onion or chives, horseradish and chopped parsley and stir with a fork until the mixture is free of any lumps and resembles a thick paste.
Its at this point you can transfer the mix to a piping bag if you wish, failing that you can also spoon the mix into the egg halves.
I garnished mine with half a slice of fresh radish, a teeny wedge of beetroot and a weeny piece of parsley, you can garnish yours however you see fit.
Ta da! That’s it! So simple, and oh so pretty! I hope you enjoy these as much as we did in my household. 🙂