Little Red Devilled Eggs
Course: Lunch, Brunch, BBQCuisine: Healthy SnacksDifficulty: Easy
Servings
16
yieldPrep time
20
minutesCooking time
20
minutesTotal time
40
minutesDid someone say party? For your next BBQ try these interesting nibbles. Sunsets on a plate!
Ingredients
- Pickled Eggs
1 cup apple cider vinegar
¾ – 1 cup canned beetroot juice (from a 425g tin of canned beetroot)
1/4 cup brown sugar
1 teaspoon harissa paste
8 hard boiled eggs
- Filling
3 tablespoons Kewpie Japanese Mayonnaise
1/2 teaspoon smoked paprika
1 teaspoon curry powder
Salt and pepper
1 teaspoon lime juice
1/2 teaspoon harissa paste
Coriander, to serve
Directions
- In a medium saucepan, combine the apple cider vinegar, canned beetroot juice, brown sugar, harissa and smoked paprika, and cook over a medium high heat, until the sugar is dissolved. This should take about five minutes.
- Peel and wash your hard boiled eggs, and gently place them into a large, clean jar. Pour the pickling liquid over the eggs, and allow to cool before transferring to the fridge overnight. The longer you leave the eggs in the pickling liquid, the stronger they will taste, and the deeper the red colour will be. Be warned: pickled boiled eggs have a slight pungent smell. Don’t let it put you off!
- Once the eggs are pickled, slice them in half lengthways, and gently remove the yolks from the whites. Transfer them to a small bowl.
- Mash the egg yolks well, and then add the all ingredients for the filling. Mix until well combined, and then gently spoon back into the eggs. Top with some chopped coriander, and serve.
Notes
- CREDIT: Recipe and image courtesy of Australian Eggs