These tasty little morsels are best served spicy, loaded with sweet mustard BBQ flavours from South Carolina. Your guests will be super impressed with their bold colours, perfect for special occasions to liven up your spread


Makes: 6 servings

Cooking time: 40 minutes

What you need: 

         230ml apple cider vinegar, plus 3 tablespoons, separated

         1 tbsp granulated sugar, plus a pinch, divided

         2 tsp fine sea salt, plus 2 pinches, separated

         1 small raw red beet root, peeled and halved

         12 hard-boiled eggs, peeled

         3 tbsp mayonnaise

         2 tbsp Red’s South Carolina BBQ sauce

         1 tbsp cup finely chopped coriander

         1 tsp anchovy paste

         1/4 teaspoon freshly cracked black pepper

         2 hot chilies (such as jalapeno), thinly sliced

         Smoked paprika, for garnish

What to do

1.      In a medium pot, mix apple cider vinegar, 1 tbsp sugar, 2 tsp salt, and 700ml water. Add the beetroot and bring to a boil, then remove from heat and let cool slightly. Pour into a large heat-safe jar or bowl (including beetroot). Add whole eggs, stir, and refrigerate overnight for a darker shade of pink.

2.      Remove eggs from liquid.

3.      Slice the eggs in half lengthwise, separating the yolks to a medium bowl, and placing the whites (well, pinks!) on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, mustard BBQ sauce, coriander, anchovy paste, pinch salt and ¼ tsp pepper.  Mix well.

4.      Place the chilies, remaining 2 tablespoons vinegar, the remaining pinch each of sugar and salt in a bowl and let stand 15 minutes. Drain the chilies and set aside.

5.      Now spoon or pipe the filling into the egg whites.

6.      Then sprinkle the chilies over the deviled neon egg canapes with a light scattering of smoked paprika. Serve to your wanting guests!

Red’s True Barbecue sauces, available to buy in Sainsbury’s stores nationwide from 18 October