The hiss of water as it heats up. That’s where it all begins. Exactly nine minutes, and you get yolks that are still slightly creamy in the center — the ones that will blend with the beetroot to create this almost unreal pink filling, shiny like candy. A deviled egg that is anything but ordinary.
Placed on a slate or a simple white plate, these eggs look like nothing else you’ve ever seen. The filling is a deep pink, somewhere between raspberry and fuchsia, smooth as pastry cream. A Tête de Moine AOP rosette is placed on top — thin, slightly melting upon contact with your fingers, with that herbal and slightly musky scent that is recognizable among a thousand. A few sprigs of finely chopped chives complete the picture. You can smell their sweet onion aroma even before tasting.
