Pink Deviled Eggs

This recipe produces a stunning result, perfect as a party nibble or salad topping to impress your guests. Its also lovely on warm toast for breakfast or lunch. Make sure you have enough beet root juice to submerge your eggs completely.

4 Servings

Ingredients:

4 eggs

1 large tin of beetroot

2 tbsp mayonnaise

S&P

Fresh parsley, finely chopped

Instructions:

Bring a pot of water to boil.

Add the eggs & boil for 10 minutes.

Allow to cool, remove shells & place in a jar.

Strain the tin of beetroot over a bowl or measuring jug.

Add the beetroot juice to the jar, ensuring that all the eggs are fully submerged.

Refrigerate overnight.

The following day, remove the eggs & pat dry with a paper towel.

Slice into halves lengthways & remove hard boiled yolks.

Mash the yolks with a fork until smooth & add mayonnaise, S&P.

Place the yolk filling in a piping bag & add even swirls of filling to each egg white.

Scatter with parsley.