Ingredients
- Spinneysfood Organic Free-Range Eggs 6
- Beetroot 1 cooked, puréed
- Saffron A pinch
- Mayonnaise 1 tbsp
- Spinneysfood White Grape Vinegar 1 tbsp
- Parmigiano Reggiano 1 tbsp, finely grated
- Chives 1 tbsp, finely chopped plus extra for garnish
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper To taste, freshly ground
- Pumpernickel bread or rye bread To serve
- Edible flowers To decorate
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Saffron and chive devilled eggs with beetroot
European 25 Mins Prep · 7 Mins Cook
- Bring a saucepan of water to the boil. Carefully lower in the eggs and cook for 7 minutes.
- Transfer immediately to ice water and cool completely before peeling.
- Coat the peeled eggs with the beetroot purée and refrigerate overnight to colour them. Rinse off the excess beetroot.
- Slice the eggs in half and remove the yolks.
- In a mortar and pestle crush the saffron with salt and pepper.
- Add the egg yolks, vinegar and mayonnaise and mash until smooth.
- Stir in the grated Parmigiano and chopped chives.
- Pipe the filling back into the egg whites.
- Cut the pumpernickel or rye bread into oval shapes and place each egg half on top to serve.
- Decorate with chopped chives and edible flowers.