Eggs mimosa with beet and Piment d’Espelette
25 min
Average: 3.5 (11 votes)

Pink Mimosa Eggs with Beet and Piment d’Espelette

A great classic of French bistro cuisine that you can make at home!

Ingredients For

  • x 4
  • 200 ml
  • 3 Tbsp
  • PDO Espelette Pepper
    Piment d'Espelette PDO
  • Olives
    Nyons Black Olives PDO
  • 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.

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