Pretty Devilled Eggs

RECIPES BY THE SOCIAL KITCHEN VOL:1

Check out our classic Devilled Eggs with a twist!

Infused with beetroot for a gorgeous shot of hot-pink, these delicious canapes will be the talk of your table.

These are super easy to make, but best done the night before for optimum colour.

SERVES: 4-6   PREP TIME: 30 MINS (& OVERNIGHT IF POSSIBLE)

INGREDIENTS

• 6 large free range eggs
• 1 567g jar of beetroot
• 4 heaped tbsp of mayonnaise 
• ¼ tsp mild curry powder 
• Few sprigs of chives, finely chopped

1. Boil the eggs for 10 minutes, drain under cold water and leave in a bowl of cold water. After a few minutes, crack the eggs & carefully peel off the shells. 
2. Blend the beetroot, including the liquid in the jar, to create a thick purple mix. Pop into a shallow tray (one that wont stain with the beetroot!)
3. Pop the peeled eggs into the beetroot mix, ensuring they are covered by the beetroot, and leave for as long as possible (overnight in the fridge if you can). 
4. Once you're ready to serve the dish, make the topping by mixing the mayo and curry powder and then popping it into a piping bag with a fluted nozzle. (This gives you that beautiful flower-like shape).
5. To serve, remove the eggs from the beetroot mix (which should now be beautifully stained pink). Cut each of the eggs in half, pop onto your favourite serving plate (our White Bead Charger is one of our favourites), pipe on the mayo mix, and sprinkle with chives.

Enjoy your delicious creations with your guests!