Beetroot Easter Devilled Eggs

Add a pop of colour to your Easter spread with these vibrant beetroot devilled eggs!

This playful twist on a classic favourite is creamy, tangy, and naturally eye-catching. Perfect for Easter entertaining - they’re guaranteed to bring a little extra fun to the table.

Hop into flavour this Easter and surprise your guests with a snack that looks just as good as it tastes.

Ingredients:

• 5 large eggs
• 1 cup beetroot juice (from canned beetroot or freshly blended and strained)
• 2 tbsp whole egg mayonnaise
• 1 tsp Dijon mustard
• 1 tsp white vinegar or lemon juice
• Salt to taste
• Fresh dill, finely chopped
• 1 tsp smoked paprika, for garnish

Method:

1. Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil, then cook for 9-10 minutes until hard-boiled.
2. Transfer the eggs to an ice bath and allow them to cool completely. Peel the eggs and slice each one in half lengthways.
3. Carefully remove the yolks and place them into a bowl. Set the egg whites aside.
4. Pour the beetroot juice into a shallow bowl and submerge the egg white halves. Allow them to soak for 20–30 minutes, or until they turn a vibrant pink colour.
5. Meanwhile, mash the egg yolks with mayonnaise, Dijon mustard, vinegar and salt until smooth and creamy. If needed, add a tiny splash of water to loosen the mixture.
6. Remove the egg whites from the beetroot juice and gently pat dry with paper towel.
7. Spoon or pipe the yolk mixture back into the centre of each egg white.
8. Finish with a sprinkle of smoked paprika and freshly chopped dill.