Beet-pickled devilled eggs
6 servings | 40 minutes | medium
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Ingredients
6
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.
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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.
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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.
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Fill the eggs with the mixture and top with lime zest.

Serve with chopped piparra peppers or capers.

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