Pink Pickled Deviled Eggs

Step 1To boil the eggs, place them in a pot and fill with water covering them by an inch. Bring to a boil over high heat. Once the water starts boiling, turn off the heat and cover with a lid. Remove from the burner and keep the eggs covered in the pot for 13 minutes (10 minutes for medium sized eggs, 15 minutes for extra large eggs). When done, transfer to a bowl filled with ice water and let them sit for 5 minutes.

Step 2To peel, remove from the ice water and crack each egg several times on the kitchen surface. Gently peel off the shells.
Fresh eggs don't peel well. It's better if you use eggs that you bought 7-10 days before cooking.

Step 3To pickle the cooked eggs, place 2-3 small beetroots and water into a blender and process until smooth. Pour into a jug through a fine mesh sieve.
Note: Beetroot is not included in the nutritional facts as it's only used for marinating and colour.

Step 4Discard the solids in the sieve and add vinegar into the jug. Add the cooked eggs and pickle in the fridge for at least 2 hours or up to 24 hours.

Step 5Remove from the pickling liquid and place in a plate. The longer you pickle them, the stronger the flavour and the more pink they will become. I pickled mine for 12 hours.

Step 6Cut the eggs in half and carefully — without breaking the egg whites — spoon the egg yolks into a bowl.
Unpeeled hard-boiled eggs can be stored in the fridge for up to a week.

Step 7Add the mayonnaise.

Step 8Add Dijon mustard, pickle juice, salt and pepper. Mash using a fork.

Step 9To make filling your piping bag easier, place it upright in a tall glass and then fill with the egg yolk mixture.

Step 10Fill each egg half. To keep it super simple you can just use a spoon to fill the egg halves.

Step 11Sprinkle with freshly chopped herbs.

Step 12Eat immediately or refrigerate for up to 2 days.