Pink Devilled Eggs
Ingredients
- 6 hard-boiled eggs
- Beetroot pickling liquid, enough to fully cover eggs (from a jar of beetroot)
- 60ml mayonnaise
- 10ml Dijon mustard
- 20ml milk
- Salt and black pepper, to taste
- 200g Eskort Streaky Bacon, grilled or fried until crispy, then broken into pieces
- Chives, finely chopped, to garnish
- Edible pink flowers, to garnish
Method
- Peel the hard-boiled eggs and place them in a bowl. Pour over enough beetroot pickling liquid to fully cover the eggs (you can add some room temperature water to increase the volume of liquid, if you need). Allow the eggs to sit in the pink liquid for 20 minutes.
- Remove the eggs from the liquid, and slice each egg in half lengthways. Carefully remove the yolks and place them in a bowl.
- Mash the egg yolks with the mayonnaise, Dijon mustard, milk, salt, and black pepper until smooth and creamy.
- Pipe or spoon the yolk mixture back into the pink egg white halves.
- Arrange on a serving platter and top with the crispy crumbled bacon.
- Garnish with chopped chives and edible pink flowers, and serve immediately.
