Pink Devilled Eggs With Garlic and Cayenne Recipe - Great British Chefs

Ingredients

• 3 cans of cooked beetroot
• 8 Freshlay Farms Golden Yolker® eggs
• ice cold water, for cooling the eggs
• 8 egg yolks, from the hard boiled eggs above
• 1 tsp ginger, grated
• 1 tsp cayenne pepper
• 2 garlic cloves, minced
• 3 tbsp of mayonnaise
• 1 pinch of salt, to taste
• 1 lemon, zested
• 1 pinch of coarsely ground black pepper
• 1 pinch of chopped chives