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.