Beet-pickled devilled eggs

6 servings | 40 minutes | medium

Ingredients

eggs

1 jar

of cooked beetroot

250 ml

apple vinegar

60 g

sugar

1 tbsp

black peppercorn

1 tbsp

salt

2 tbsp

EVOO

1 tbsp

mayonnaise

1 tbsp

lime juice

1 tsp

Dijon mustard

pepper

For garnish

Pickled piparra peppers, large capers or lime zest.

Boils the eggs in plenty of water for 12 minutes until hard. Place the eggs in ice water to stop them from cooking, then peel them and allow them to cool completely.

To pickle the eggs, first open the jar of beetroot and pour the liquid into a bowl. Cut 1 beetroot into quarters and add to the liquid. Also add the vinegar, sugar, pepper and salt, and mix well.

Place the boiled eggs in this brine and leave for 6-12 hours.

After this time, remove the eggs, cut lengthwise and remove the yolks.

Boils the eggs in plenty of water for 12 minutes until hard. Place the eggs in ice water to stop them from cooking, then peel them and allow them to cool completely.

To pickle the eggs, first open the jar of beetroot and pour the liquid into a bowl. Cut 1 beetroot into quarters and add to the liquid. Also add the vinegar, sugar, pepper and salt, and mix well.

Place the boiled eggs in this brine and leave for 6-12 hours.

After this time, remove the eggs, cut lengthwise and remove the yolks.

Place the boiled yolks in another bowl with salt, EVOO, mayonnaise, lime juice and Dijon mustard. Add salt and pepper to taste and mix with a fork until you have a creamy paste.

Fill the eggs with the mixture and top with lime zest.

Serve with chopped piparra peppers or capers.

Fill the eggs with the mixture and top with lime zest.

Serve with chopped piparra peppers or capers.

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