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Mix-and-match Coloured Devilled Eggs

By OcadoLife
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)…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

21 total
  • 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

7 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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).

  5. 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.

  6. 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.

  7. 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.