25 min
Pink Mimosa eggs with beet and Piment d’Espelette
A great classic of French bistro cuisine that you can make at home... with a colourful twist!
Ingredients For
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x 4
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200 ml
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3 Tbsp
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-
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5 blades of
Preparation
1
Bring a large pan of water to the boil. Boil the eggs for 10 minutes, then immerse them in a bowl of cold water to halt the cooking process.
2
Pour the beet juice into a mixing bowl and add the shelled eggs. Leave them to marinate for at least four hours.
3
Cut the eggs in half. Remove the yolks and set one of them aside. Mix the others with the mayonnaise and the Piment d’Espelette. Season with salt and pepper.
4
Place this mixture in a piping bag with a serrated nozzle. Fill the cavities in the eggs with this mixture.
5
Crumble the remaining egg yolk on top. Slice the olives into rings and place them on top of the eggs.
Finally, add a few blades of finely chopped chives and a little Piment d’Espelette.
