Pink Mimosa Eggs
If you want to impress your guests without breaking the bank, this recipe is a MUST! The beet gives a wow effect and takes mimosa eggs to another level. I’ll definitely be making this recipe again and again!
- Servings: 6 to 8
- Preparation time: 15 minutes
- Refrigeration: 6 hours
- Cooking time: 10 minutes
Ingredients
Mimosa Eggs
- 10 large eggs
- 2 cups (500 ml) beet juice
- 1 cup (250 ml) water
- 2/3 cup (160 ml) white vinegar
- 2 tablespoons (30 ml) mayonnaise
- 1 tablespoon (15 ml) Dijon mustard
- 2 teaspoons (10 ml) yellow mustard
- 1 teaspoon (5 ml) celery seed
- 1/4 teaspoon (1.25 ml) salt
- Pepper, to taste
- 1/4 cup (10 g) coarsely chopped fresh dill
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Preparation
Mimosa Eggs
- In a saucepan of boiling water, cook eggs for 10 minutes. Place eggs in a bowl of iced water for 5 minutes. Remove egg shells. Reserve.
- In a large bowl, combine beet juice, water and vinegar. Place eggs in bowl, cover and refrigerate for at least 6 hours or overnight.
- Rinse and drain the hard-boiled eggs, halving them lengthwise. Using a spoon, remove the yolks and place in a bowl with the mayonnaise, mustard, salt and pepper. Using a fork, mash the egg yolks and mix well.
- Transfer yolk mixture to a ziploc bag. Cut a corner off the bottom of the ziploc and top each egg white half with egg yolk mixture.
- Garnish with celery seeds and dill.
