Beetroot & horseradish devilled eggs

Name: Beetroot & horseradish devilled eggs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 16
Ingredients: 8 British Blacktail Medium Free Range Eggs; 1½ tbsp hot horseradish sauce; 100 g Essential Pickled Baby Beetroot (drained weight from a 340g jar), roughly chopped; 40 g Waitrose Smooth & Creamy Mayonnaise; ½ unwaxed lime, zest and juice; A few dill fronds, to serve

Add a racy pink flourish to your eggs with sweet, earthy beetroot, then pair with horseradish for heat. Tiny cubes of beetroot on top provide extra style points.

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Vegetarian

Makes16
CourseSide
Prepare30 mins
Cook15 mins
Total time45 mins
Pluscooling

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Ingredients

8 British Blacktail Medium Free Range Eggs
1½ tbsp hot horseradish sauce
100g Essential Pickled Baby Beetroot (drained weight from a 340g jar), roughly chopped
40g Waitrose Smooth & Creamy Mayonnaise
½ unwaxed lime, zest and juice
A few dill fronds, to serve

Method

Put the eggs in a large pan and cover with cold water. Bring to a rapid boil over a high heat, cover with a lid and take off the heat. Set a timer for 10 minutes, then drain the eggs and plunge into iced water to cool completely. Drain again once cold and gently crack each egg on the work surface. Put in iced water again for a few minutes (this will make them easier to peel).
Peel the eggs and slice in half. Scoop the yolks into a food processor and add the horseradish, beetroot, mayonnaise and the lime zest and juice. Blend until smooth, then season. Transfer to a piping bag fitted with a 1cm plain nozzle.
Generously pipe the mixture into the hollow of each egg. Top with dill fronds to serve.