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.