Mimosa eggs with beet and Piment d’Espelette
A great classic of French bistro cuisine that you can make at home!
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.
Pour the beet juice into a mixing bowl and add the shelled eggs. Leave them to marinate for at least four hours.
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.
Place this mixture in a piping bag with a serrated nozzle. Fill the cavities in the eggs with this mixture.
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.