James Strawbridge's Festive Devilled Eggs

Party season is officially here and there's nothing better than canapes - food delivered in bite-size portions that can be eaten anywhere.

The key to party planning is to stay organised and plan ahead when you can. The Bosch ErgoMixx is the perfect tool to help whip up a range of delicious treats and the Fresh Vacuum System keeps food fresher for longer so you can store it in the fridge until party time or keep leftovers as tasty as the day you made them.

I like to keep things simple and not add additional stress to a busy time of year. You don't have to reinvent the wheel when party planning. So many recipes can be made festive with a simple twist. at the top of my list is my Rudolf's Devilled Eggs. Always a fan-favourite, I have added beetroot to elevate it for the festive season or to add some colour for the new year.

For the pink pickled eggs

6 hard-boiled eggs, peeled
400ml red wine vinegar
4 cooked beetroot, roughly chopped
2 sprigs of rosemary
1 tbsp sugar
Pinch of salt

For the filling

6 egg yolks
3 tbsp mayo
1 tsp Dijon mustard
1 tsp cider vinegar
Pinch of paprika or cayenne pepper

To serve

Pea shoots
Caviar (optional)

1. Bring the vinegar, beetroot, sugar and rosemary to the boil and then add a pinch of salt. Pour the pink pickling solution over the hard-boiled eggs to cover them and leave to cool for 6-12 hours. The eggs will absorb the bright color and earthy flavours. use the Bosch ErgoMixx Fresh Vacuum System to remove air for an air-tight seal. Store in the fridge for up to 10 days.

2. When you are ready to make your devilled eggs, slice them in half and carefully remove the yolks into a bowl. Using the QuatrroBlade, blend the yolks with the vinegar, mustard, mayo and salt until smooth. Transfer to a piping bag and pipe back into the pink egg whites. Finish with a good pinch of paprika and top with a little caviar if you are feeling indulgent. Serve with a glass of port on the side.