Beetroot and harissa pickled devilled eggs
Ingredients FOR THE PICKLED EGGS:
1 cup apple cider vinegar ¾-1 cup canned beetroot juice (from a 425g tin of canned beetroot)
¼ cup brown sugar
1 tsp harissa
8 hard-boiled eggs
FOR THE FILLING:
3 tbs kewpie mayo
1 ⁄2 tsp smoked paprika 1 tsp curry powder Salt and pepper
1 tsp lime juice
½ tsp harissa paste Coriander, to serve
In a medium saucepan, combine the apple cider vinegar, canned beetroot juice, brown sugar, harissa and smoked paprika, and cook over a medium-high heat, until the sugar is dissolved. This should take about five minutes.
Peel and wash your hard-boiled eggs, and gently place them into a large, clean jar. Pour the pickling liquid over the eggs, and allow to cool before transferring to the fridge overnight. The longer you leave the eggs in the pickling liquid, the stronger they will taste, and the deeper the red colour will be.
Once the eggs are pickled, slice them in half lengthways, and gently remove the yolks from the whites. Transfer them to a small bowl. Mash the egg yolks well, and then add all the ingredients for the filling. Mix until well combined, and then gently spoon back into the eggs. Top with some chopped coriander, and serve. Recipe by Georgia Mcdermott www.eggs.org.au/recipes