Go pink with these gorgeous hot pink devilled eggs! Beetroot colours the eggs and horseradish gives it a little tingle. They're so simple but a good way to get a bit of colour in your cheeks and more veggies in your diet (without sacrificing taste!).
If you love having people over and serving them cute finger food then I feel like these might be a bit of a hit with them. I know some people either love beetroot or hate it. Much of it is related to tinned beetroot or bad memories of iceberg lettuce salads served with anemic slices of tomato, acrid white onion and tinned beetroot (shudder). I get it. But I think we've learned how to prepare and present it better more recently. And if it helps, I promise you Dear Reader that there is no "dirt" taste with these eggs. And they're a great use of eggs if you have an excess because this month in my kitchen I had a glut of eggs.
I'm also showing you the new additions to my kitchen as part of the In My Kitchen series hosted by Sherry. I squealed when I got these butter paddles from Dearest Darling Reader Sally. They are from the village where she grew up and they're vintage which makes me love them even more. I'm so excited to give these a go too! Honestly, I could not stop talking about these to Mr NQN as they were so amazing. Thank you Sally!!
These cassava chips are from my recent trip to Fiji. I brought back some recipes and these chips because I am obsessed with crunchy things. Just don't even get me started on talking about chips-in fact I had a 10 minute conversation with another writer about chips and how good they were and what kinds we liked best. These cassava chips are spicy onion flavoured and are really so very tasty, crisp and light.
I bought these ice cream ice trays not for ice but to do something fun with. So far nothing has materialised in my mind apart from chocolates-any ideas Dear Readers?
This was a present from the lovely Sammie from her overseas trip to London. She and her husband David often look after Mochi and we all love dogs so she really chose the perfect theme!
So tell me Dear Reader, how do you feel about beetroot? And how long do you think you could talk about chips for? And what food could you talk about forever?
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Hot Pink Devilled Eggs
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 0 minutes
- 1 dozen eggs, boiled
- 2 small beetroot, steamed or boiled, cooled
- 1/4 cup mayonnaise
- 2 teaspoons horseradish cream
- 2 tablespoons chopped chives
Step 1 - Peel the eggs and halve them. Scoop out the yolks and blend with beetroot, mayonnaise and horseradish cream. Scoop into a piping bag fitted with a large star tip and pipe back into the yolk cavity. Sprinkle with chives and serve.