Mimosa eggs with beetroot, simple and festive recipe

A variation of deviled eggs with hard-boiled eggs nicely colored with beetroot will look great at Easter or for a starter full of joy.

Variation of the traditional deviled egg

In reality they are not exactly deviled eggs because the real traditional recipe is made with mayonnaise, not cream cheese. Note that I used Saint Môret here but you can easily substitute this ingredient for mayonnaise, or even fresh goat’s cheese.

Beetroot for color and taste

You only need very little cooked red beetroot to give a lot of flavor and subtly perfume the dish. It gives it a little gastronomic side, I think. But also a little beetroot to add color and give a very festive girly pink side to this original starter.

Endless variations for flavoring and coloring deviled eggs

The mimosa egg can be revisited in all kinds of ways, it’s up to you to play and vary the pleasure by varying the flavors. Beetroot here but why not imagine varying it with egg yolk and mayo or cream cheese in the mix: avocado, marinated peppers, a leftover carrot cooked with cumin, lots of fresh berries or a little homemade pesto…

This is a perfect recipe idea for Easter or for a simple and quick but tasty colorful starter. For lovers of mimosa eggs or egg mayo… or simply beets.