- 4 beetroot, peeled and sliced
- 2 1⁄2 cup water
- 1 cup cider vinegar
- 2 T sugar
- 1⁄4 cup salt
- 2 red onions, sliced
- 8 free-range eggs, hard-boiled
- For the filling:
- 1 free-range egg
- 1 t white wine vinegar
- 1 garlic clove, finely crushed
- 1⁄2 cup sunflower oil
- 6 anchovy fillets
- Chives, to garnish
To make the beetroot marbled eggs, place all the ingredients except the eggs into a saucepan and bring to a boil. Crack the hard-boiled eggs using the back of a teaspoon, but don’t remove the shells. Place the eggs into the beetroot liquid and remove from the heat. Allow to cool in the liquid for 10 minutes, then carefully peel.
To make the filling, crack the egg into a blender, then blend until foamy. Add the vinegar and garlic and blend again. Gradually add the oil to the mixture until it is thick and smooth. Add the anchovies and continue blending until well incorporated.
To assemble, halve the boiled eggs and remove the yolks. Whisk the yolks into the filling mixture and pipe back into the egg whites. Garnish with freshly chopped chives and serve with toasted Woolworths Free From Gluten seeded bread rolls.
Cook's note: This is a traditional Dutch way of pickling eggs. I like cracking them to make a marbled effect but you don’t have to – just keep them in the beetroot juice. And once you’ve cooled the beetroot-and-onion mixture, eat it as a salad.
BETTER THE DEVILLED, YOU KNOW:
The stuffed, hard-boiled eggs your mom used to make just got a makeover with garlicky anchovy mayo. How to peel the eggs without picking the whites to bits in the process? Use the freshest eggs you can find. To cook them, place them in boiling, not cold, water for 10 minutes. Once cooked, drain off the hot water and gently shake the eggs in the pot to crack them (skip this step if you’re doing the beetroot marbling), then immediately immerse in ice-cold water and allow to stand for 15 minutes. This shrinks the whites just enough to separate them from the shells to make for easy peeling.