Pickled Eggs


  • 12 medium-sized eggs, hard-boiled and shelled
  • 2 small beetroot, halved
  • 3 cups cider vinegar
  • 1 tsp mustard seeds
  • 1 clove garlic, finely sliced
  • 3 fresh bay leaves
  • 10 black peppercorns
  • Devilled Eggs:
  • 6 pickled eggs
  • 2 tbsp mayonnaise
  • 1 tsp horseradish
  • 1/4 tsp salt
  • Fresh black pepper
  • Microgreens


  1. In a saucepan, add the beetroot halves, cider vinegar, mustard seeds, garlic, bay and peppercorns. Simmer for 5 minutes and leave to cool.
  2. Place eggs into a Mason jar. Put the beetroot halves into the jar, then pour in the cool pickling liquid, making sure that the eggs are fully covered.
  3. Seal tightly and put into the fridge for up to 3 months.
  4. For the Devilled Eggs: Slice eggs in half and scoop out the yolks. Mix with mayonnaise, horseradish and salt. Pipe mixture back into the empty egg whites. Top with fresh black pepper and microgreens.