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8 British Blacktail Medium Free Range Eggs
1½ tbsp hot horseradish sauce
100g Essential Pickled Baby Beetroot (drained weight from a 340g jar), roughly chopped
40g Waitrose Smooth & Creamy Mayonnaise
½ unwaxed lime, zest and juice
A few dill fronds, to serve
Put the eggs in a large pan and cover with cold water. Bring to a rapid boil over a high heat, cover with a lid and take off the heat. Set a timer for 10 minutes, then drain the eggs and plunge into iced water to cool completely. Drain again once cold and gently crack each egg on the work surface. Put in iced water again for a few minutes (this will make them easier to peel).
Peel the eggs and slice in half. Scoop the yolks into a food processor and add the horseradish, beetroot, mayonnaise and the lime zest and juice. Blend until smooth, then season. Transfer to a piping bag fitted with a 1cm plain nozzle.
Generously pipe the mixture into the hollow of each egg. Top with dill fronds to serve.
For pink egg whites, soak the peeled eggs in the beetroot pickling liquid for 20 minutes, turning. Dry on a wire rack for 10 minutes.
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