Horseradish and beetroot devilled eggs

Go retro at your next party with this classic canape! The bright beetroot filling is sure to turn heads.

  • 15 mins preparation
  • 10 mins cooking
  • Makes 24
  • Print


Horseradish and beetroot devilled eggs
  • 12 eggs
  • 200 gram cooked beetroot
  • 1/4 cup mayonnaise
  • 1 tablespoon horseradish cream
  • dill sprigs, to serve


Horseradish and beetroot devilled eggs
  • 1
    Boil eggs in a saucepan of boiling water for 9 minutes. Cool in cold running water. Peel, halve lengthwise. Carefully remove yolks with a teaspoon.
  • 2
    Pulse yolks in a small food processor with beetroot, mayonnaise and horseradish cream. Season to taste. Transfer to a piping bag with a 5mm fluted nozzle.
  • 3
    Pipe mixture into the egg-white shells. Scatter with dill sprigs to serve.


Eggs and filling can be prepared the day before.

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