Beetroot Pickled Devilled Eggs - alive magazine

Name: Beetroot Pickled Devilled Eggs - alive magazine
Ingredients: 2 medium beetroots, peeled and quartered; 6 large free-range eggs; 3/4 cup (180 ml) cider vinegar; 3 tsp (15 ml) whole black peppercorns; 1/3 cup (80 ml) reduced-fat sour cream; 3 tsp (15 ml) chopped chives; 3 tsp (15 ml) yellow mustard or creamy Dijon; 1 tsp (5 ml) curry powder; 1/2 tsp (2 ml) paprika; 1/4 tsp (1 ml) black pepper; 1/4 tsp (1 ml) sea salt; Pickled jalapeño, for garnish (optional)

www.alive.com

Serves 6 If you’re in need of an appetiser that offers some wow factor, try these pretty-in-pink devilled eggs. The vinegary snap of old-fashioned yellow…

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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.alive.com.

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