Devilled eggs | Women's Weekly Food
Get your 60's vibe on and serve these devilled eggs as part of the spread at your next cocktail party or high tea. They're fun and delicious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 x 425g cans beetroot (sliced or baby beets)
- ½ cup (125g) white vinegar
- 8 freshly cooked hard-boiled eggs, peeled
- ½ cup (150g) good quality mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Tabasco sauce to taste
- Finely chopped chives
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