A variation of the deviled eggs – called œuf mimosa in French – with hard-boiled eggs nicely colored with red beeroot. Delicious, so elegant for Easter or fancy starter.
Variation of the traditional deviled egg recipe
Actually, this recipe is mayo-free. These are not precisely devilled eggs – oeuf mimosa as we call them in France – as the traditional recipe is made with mayonnaise, not cream cheese.
I used the French Saint Morêt, but Philadelphia is perfect too for this recipe. It gives a creamy texture I think suits best here. If you want to stick to real deviled eggs, you can substitute this ingredient for mayonnaise or even fresh goat cheese.
Beetroot for beet dyed color and taste
Only a small quantity of cooked red beet is necessary to give lots of flavors and a subtile taste to the dish.
Personally, I think it gives it a little gastronomic touch, and this bright pink color feel very festive and girly but still elegant.
Deviled eggs’ infinite variations
You can revisit deviled egg in all sorts of ways, it’s up to you to vary the pleasure by declining the flavors.
Here we have beet filling, but why not vary the mix of egg yolk and mayo or fromage frais with avocado, marinated peppers, leftover carrot cooked with cumin, a whole bunch of fresh hours or a little homemade pesto…
This is a perfect recipe idea for Easter or a quick and easy but tasty, colorful starter. In French, we like to say “du soleil dans l’assiette” which means sun in the plate to evoke a cheerful sensation.
This recipe is for those who like mimosa eggs or mayo eggs… or simply beet.
A few information on the recipe
You’ll see this is very simple, as you can see in the photo showing the steps.
- First, you need to cook hard-boiled eggs as you would usually do and allow them to cool down. Plunge them in cold water once cooked and drained; they will be easier to peel.
- Then you need to cut them in half and gently remove egg yolks.
- The next step is to mix egg yolk with cooked beetroot and cream cheese (or mayo!). Using a food processor will allow you to get a smooth texture, but if you don’t have any, crush ingredients, combine with a whisk or a fork to mix as much as possible.
- Finally, pour the pink egg yolk filling, colored thanks to the beet, into the holes of the egg whites. Once more, two ways. The one with no required equipment is just a teaspoon. The second to get a neat dressing is to use a piping bag, in my case, with a notched tip to get the lovely wavelet you see in the photos.
Easter in France
Eggs are on the French table for Easter, not only as chocolate eggs kids will love to search for in looking at each hidden place in the house or the garden.
Many starters use eggs, often as a starter: Œuf en cocotte (I propose a recipe with blue cheese), mixed salad with small cute quail hard-boiled eggs.
There is even delis with whole hard-boiled eggs in. Called pâté berrichon as it’s named after the region of France it originates, it’s made with puff pastry filled with pâté and hard-boiled eggs.
There are also main dishes with eggs, but lamb is traditional for Easter. In my family, we like to serve a slow-cooked 7-hour leg of lamb. The meat is sooo tender!
Pink Deviled Egg with Beetroot
- 4 eggs large
- 30 gr cream cheese Or mayonnaise
- 50 gr beetroot ,cooked
- Pepper freshly grounded
- a few stems chive
Cook eggs and let cool down
- Heat water in a large pot. When water starts to simmer, plunge the eggs one by one, putting them in a tablespoon so they won’t shock or crack.
- Cook for 10 minutes (for large eggs).
- Once cooked, plunge hard-boiled eggs in a large bowl of cold water. Change the water once or twice until the eggs have cooled down. Only then peel eggs.
Prepare filling and dress
- Cut the eggs in half, gently remove yolks.
- In a small blender, mix the egg yolks with cream cheese and beetroot. Taste and, if necessary, season with salt and pepper.
- Arrange the preparation in the hole of the egg whites, either using a small spoon or a piping bag.
- Set aside in the refrigerator before serving.