Beet­root and harissa pick­led devilled eggs

Gatton Star - - LIFE | TASTE -

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


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

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