Skip to contentSkip to searchSkip to footerSkip to Recipe Assistant
HomepageHomepage
Go to checkout
Total number of items in your trolley: 0. Trolley amount: £0.00
Minimum: £40.00
Recipes
Offers
Coupons
Favourites
Shopping Lists
Regulars
Reserved Orders
Smart Pass
Brands We Love
Mix-and-match Coloured Devilled Eggs

Mix-and-match Coloured Devilled Eggs

By OcadoLife
Published on 03 June 2024
Turn an egg into a charismatic canapé that will get everyone talking with these Mix-and-match Coloured Devilled Eggs, from recipe developer and food stylist Saskia Sidey. The eggs are dyed in bold (but all-natural) colours, and filled with beautifully balanced flavours. There are three variations to create: sunny yellow Coronation Curry, bright blue Smoke & Spice, and crimson Beetroot & Goat’s Cheese. This recipe makes eight half-eggs in each flavour, but you can easily adapt it to make just one type if preferred. Get cracking!
Shop for ingredients

Time and servings

35 minsTotal time
15 minsPrep time
20 minsCooking time

Ingredients

  • 12 large eggs
  • 50ml cider vinegar
  • 3 tsp caster sugar
  • 2.5 tsp ground turmeric
  • 1 tbsp mango chutney
  • 2 tbsp greek yoghurt
  • 1 tsp mild spice paste
  • 15g pickled red onions, to finish
  • 1 tbsp chopped chives, for sprinkling
  • 0.25 red cabbage, roughly chopped
  • 2 tsp dijon mustard
  • 2 tbsp mayo
  • 2 tsp hot sauce
  • 1 pinch cayenne, plus extra for sprinkling
  • 1 pinch smoked paprika
  • 1 salad onion, finely sliced, plus extra to finish
  • 500ml beetroot juice
  • 3 tbsp soft goat’s cheese
  • 1 tsp lemon juice
  • 10g dill, sprigs picked to finish
  • 3 radishes, cut into thin rounds, to finish

Method

  • Step 1

    In a large pan, boil the eggs for 12 mins. Plunge into cold water, peel and halve lengthways. Scoop out the yolks and divide evenly between 3 bowls if making all the variations. Chill until needed.

  • Step 2

    For the yellow Coronation Curry eggs, put the cider vinegar, caster sugar, 2 tsp ground turmeric and 100ml water in a saucepan and bring to the boil. Pour into a rectangular heatproof container, then add 8 boiled egg halves, cut-side down; chill for at least 2 hrs (or overnight) to absorb the colour.

  • Step 3

    For the filling, mash 1 bowl of boiled egg yolks, then mix with the chutney, yoghurt, spice paste and remaining ½ tsp ground turmeric until combined; season. Spoon or pipe into the egg halves and top with the pickled red onions and chopped chives.

  • Step 4

    For the blue Smoke & Spice eggs, put the red cabbage in a saucepan, cover with water and simmer for 5 mins or until the liquid turns blue. Strain the water into a rectangular heatproof container (save the cabbage for dinner!). Add 8 boiled egg halves, cut-side down; chill for at least 2 hrs (or overnight).

  • Step 5

    For the filling, mash 1 bowl of boiled egg yolks, then mix with 1 tsp dijon mustard and the mayo, hot sauce, cayenne, smoked paprika and salad onion; season. Spoon or pipe into the egg halves and top with more cayenne and salad onion.

  • Step 6

    For the crimson Beetroot & Goat’s Cheese eggs, pour the beetroot juice into a rectangular container and add 8 boiled egg halves, cut-side down; chill for at least 2 hrs (or overnight) to absorb the colour.

  • Step 7

    For the filling, mash 1 bowl of boiled egg yolks, then mix with the goat’s cheese, 1 tsp dijon mustard and the lemon juice, until smooth and combined; season to taste. Spoon or pipe into the egg halves and top with the dill sprigs and radishes.