Pink Deviled Egg with Beetroot
A variation of the deviled eggs - called œuf mimosa in French - with hard-boiled eggs nicely colored with red beet. Delicious, so elegant for Easter or fancy starter.
salt and freshly ground pepper
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.
If needed, please refer to the conversions and measures article here
Recipe from the My Parisian Kitchen website
If you make this recipe, do not hesitate to give me a return. See you soon, Florence