These colour-brined eggs are not only a feast for the eyes but they are also outrageously delicious to eat. Devilled eggs are tasty on their own but when you give them a little boost of brininess, they are off the charts. A super-creamy devilled centre teamed up with the pickled white makes these colourful little gems hard to resist.

6 hard-cooked eggs, peeled

3/4 cup white wine vinegar

3/4 cup water

2 tsp kosher salt

2 tsp sugar

Colouring agents

1/2 teaspoon ground turmeric

1 small beet, chopped

1 cup red cabbage, chopped

3 tbsp mayonnaise

1/4 tsp salt

Garnish options: capers, diced shallot, anchovies, sprigs of dill, pickled jalapeno rounds, sliced olives, sliced pickles.

  1. Place vinegar, water, salt, sugar and one colouring agent into a small pot. Bring to a simmer and cook for about 3 min. Remove from heat and cool slightly. Strain solids from the brine solution, reserving the liquid (you don’t need to strain out turmeric).

  2. Place hard-cooked eggs into a glass bowl and pour over colour brine. Place in fridge for 3 to 24 hours.

  3. Remove eggs from brine and slice in half lengthwise.

  4. Gently remove yolks into a bowl and mix with mayonnaise and salt. until mixture is smooth. Spoon or pipe the mixture back into the whites, and garnish.

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