Method

• 1.
  Place eggs in a large saucepan and cover with cold water. Bring to the boil and cook for 15 minutes. Drain and cool in cold water.
• 2.
  Use the back of a spoon to gently crack the eggs on all sides, ensuring no pieces of shell come off.
• 3.
  In a large bowl, place a few drops of purple food colouring in enough water to fully cover the eggs. Add the cracked eggs and chill for 4 hours, or overnight.
• 4.
  Peel the dyed eggs and cut them in half lengthwise. Remove the yolks and place them in a medium bowl. Add the aioli (or mayonnaise), pickle, eschalot and Dijon mustard to the yolks. Mash with a fork until very smooth. Season with salt flakes and freshly ground black pepper to taste.
• 5.
  Using a piping bag fitted with a star nozzle, fill the egg whites with the yolk mixture. Place eggs on a serving plate and garnish with finely chopped chives, black sesame seeds and a sprinkle of Aleppo pepper or smoked paprika.