Easter Deviled Eggs

Instructions

Bring a large saucepan of water to a boil and carefully add the eggs, boil for 3 minutes, turn the heat off, cover and leave in the water for 20 minutes. Drain and cover the eggs in cold water then peel the shells off.

Slice the eggs in half, remove the yolks and in a bowl combine the yolks, mayonnaise, salt, pepper, hot sauce and mustard until smooth.

Place some beetroot powder in one bowl, turmeric powder in a separate bowl and the spinach powder in another. Add 250ml of water to each bowl, steep 8 egg halves in each to tint the eggs. Add more powder for a bolder colour. Drain the eggs on kitchen roll.

Pipe or spoon the yolk filling into the eggs and pop in the fridge for 30 minutes.