Get your 60’s vibe on and serve these devilled eggs as part of the hors d’oeuvre selection at your next cocktail party. They may not be very sophisticated, but you’ll soon remember how moreish they are.
We’ve soaked our eggs in beetroot juice to get a beautiful pink colour on the outside, but you can omit this if you’d like a more classic look for your devilled eggs.
Looking for more egg recipes?
Ingredients
Method
Drain beetroot over a medium bowl, reserving the juice. Reserve the beetroot for another use.
Combine beetroot liquid and vinegar in a medium bowl. Add the warm, freshly cooked, peeled eggs. Cover, refrigerate for 1 hour.
Remove eggs from the liquid and pat dry on paper towel. Halve each egg lengthwise. Transfer the yolks to a small food processor with mayonnaise, mustard, Worcestershire and Tabasco sauces until smooth and combined. Season well with salt and freshly ground pepper.
Using a 1cm star pipe, pipe egg yolk mixture into egg white halves. Top devilled eggs with chives to serve.
Test Kitchen tips
If you’d prefer your devilled eggs without the pink colouring, simply omit steps 1 and 2, and don’t add beetroot and vinegar to your shopping list.
How to boil an egg
Firstly, your eggs will need to be at room temperature before you boil them to make these devilled eggs. Then, follow our Test Kitchen instructions for boiling eggs. The article also has two simple methods for peeling boiled eggs.
What are devilled eggs?
Devilled eggs are a tasty party food appetiser that were especially popular in Australia in the 1960s. Boiled eggs are neatly sliced in half, then the yolks are mixed with sauces and spices before being piped or spooned back onto the egg halves. Here we’ve piped ours to get a beautiful shape on the yolk mixture.
