Cooking-ez.com

Name: Mimosa eggs
Prep time: 36 min
Cook time: 10 min
Total time: 46 min
Yield: 6 Mimosas eggs
Cuisine: french
Ingredients: 6 hard-boiled eggs; 1 bunch chives; 1 bunch parsley; 250 g Mayonnaise

963 easy and fully explained recipes, with 20,808 photos and 77 videos

Mimosa eggs

Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking.

196,467 24.5/5

Last modified on: February 21^th 2011

For 6 Mimosas eggs, you will need:

1 : 6 hard-boiled eggs
2 : 1 bunch chives
3 : 1 bunch parsley
4 : 250 g Mayonnaise
Total weight: 560 grams

Change for: 2 Mimosas eggs 3 Mimosas eggs 6 Mimosas eggs 12 Mimosas eggs 18 Mimosas eggs

Measures: Metric USA British Metric weight Metric volumes

How long does it take?

Preparation	Cooking	Start to finish
36 min.	10 min.	46 min.

Preservation: Several hours in the fridge, covered by a plastic film.

At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1	Cook 6 hard-boiled eggs. When cold, cut a small slice off each side of the egg white so that it will sit firmly on the plate or dish.	10 min.
2	Cut each egg in two lengthways.	2 min.
3	Separate the two halves of white...	2 min.
4	... from egg yolks.	2 min.
5	Using a knife, chop up egg yolks.	5 min.
6	Continue until reduced to fine crumbs. Note: Unlike many other recipes, I advise you not to use a fork for this, because you'll end up with a kind of paste (difficult to use) instead of crumbs.
7	Chop 1 bunch chives and 1 bunch parsley finely.	2 min.
8	Prepare 250 g Mayonnaise, and add herbs and chopped egg yolks, keeping 2 tablespoons of yolk for garnishing.	5 min.
9	Put this mayonnaise into a forcing bag arrange egg whites on a plate and fill generously . Now you will appreciate the flat base you cut on the egg white earlier!	10 min.
10	Divide remaining egg yolk over the tops. This is important because it's those small spots of yellow that give the name "mimosa". If you have any herbs left over, use them to decorate the centre of the plate.	3 min.
11	If you have some egg mayonnaise left over, make canapés by toasting a slice of bread, and when cold cut into pieces that then top with mayonnaise. Note: the best bread for this is seed bread, a pure delight.	5 min.

Remarks

For a more subtle taste, replace parsley with chervil.

If you don't have a forcing bag, use 2 teaspoons instead: 1 for taking mayonnaise from the bowl, and the other one to push it from the first one onto the egg whites.

Nutritional information

Whole recipe
Calories	Proteins	Carbohydrates	Fats
2130	62 gr	5 gr	556 gr
107 %	24 %	<1 %	84 %

Per 100 g
Calories	Proteins	Carbohydrates	Fats
380	11 gr	1 gr	99 gr
19 %	4 %	<1 %	15 %

Per piece
Calories	Proteins	Carbohydrates	Fats
355	10 gr	0 gr	92 gr
18 %	4 %	<1 %	14 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 Mimosas eggs : 2.81 €
Per Mimosa eggs : 0.47 €

Note : These prices are only approximate.

Change currency:

Source: Home made.

More recipes?

This recipe use (among others)

	Mayonnaise: You can get more informations, or check-out other recipes which use it, for example: Green Piedmont Salad, Mixed salad with curry mayo, Cucumber and salmon salad, Chicken club sandwich, Surprise bread, ... All
	Hard-boiled egg: You can get more informations, or check-out other recipes which use it, for example: Spinach on toast with bechamel, Spinach Croque-monsieur , Lentil and cold-meat salad, Crispy smoked salmon and herb rolls, Eggs with mayonnaise, ... All
	Chives: You can get more informations, or check-out other recipes which use it, for example: Crunchy spring salad, Eggs with mayonnaise, Warm haricot bean salad, Broad bean salad with Parmesan, Tahitian style fish, ... All
	Parsley: You can get more informations, or check-out other recipes which use it, for example: Crispy rolls with chicken and leek, Mussels marinière, Bolognaise lasagne, Crunchy spring salad, Valay salad, ... All

visitors have also looked at

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Your 2 comments or questions on this recipe

I made this recipe on an apprenticeship while working at The Hotel Ritz in Paris. It was the first recipe I was asked to make and so it is nostalgic. After all this time, I serve it at my restaurant over a spinach salade. I was hunting around for recipes relating to sabayon this morning and saw this one. I must say, however, that the addition of dijon mustard is omitted, which is an absolute necessity for mimosa eggs. Also, I learned to screen the yolks, making them baby fine to receive the elements of the mayonnaise, which if hand-made is divine. So try with the addition of mustard and a bit of sea salt and freshly ground peppercorn and allspice to bring out the flavor of the egg. Most times, the white is chopped very finely for mimosa eggs, and added to the "yolk mousse". At any rate, is this an English or French based recipe site?
Posted by Chef Eileen november 16^th 2009 at 12:04 (n° 1)
But Eileen there is already mustard in the recipe, because there is mayonnaise in, and mayonnaise contain mustard.
Posted by jh november 28^th 2009 at 17:58 (n° 2)

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.