Cooking-ez.com

1,067 easy and fully explained recipes, with 12,954 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.

239,855 24.4/5 for 19 ratings

Grade this recipe:

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 those ingredients for: 2 Mimosas eggs 3 Mimosas eggs 6 Mimosas eggs 12 Mimosas eggs 18 Mimosas eggs

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

Keeping: 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

Stage 1 - 10 min.

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.

Stage 2 - 2 min.

Cut each egg in two lengthways.

Stage 3 - 2 min.

Separate the two halves of white...

Stage 4 - 2 min.

... from egg yolks.

Stage 5 - 5 min.

Using a knife, chop up egg yolks.

Stage 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.

Stage 7 - 2 min.

Chop 1 bunch chives and 1 bunch parsley finely.

Stage 8 - 5 min.

Prepare 250 g Mayonnaise, and add herbs and chopped egg yolks, keeping 2 tablespoons of yolk for garnishing.

Stage 9 - 10 min.

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!

Stage 10 - 3 min.

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.

Stage 11 - 5 min.

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.

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
Energetic value	Proteins	Carbohydrates	Fats
1,950 Kcal or 8,164 Kj	29 gr	3 gr	203 gr
98 %	11 %	<1 %	31 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
348 Kcal or 1,457 Kj	5 gr	< 1 gr	36 gr
17 %	2 %	<1 %	5 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
325 Kcal or 1,361 Kj	5 gr	< 1 gr	34 gr
16 %	2 %	<1 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules 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 uses (among others)

	Mayonnaise: You can get more informations, or check-out other recipes which use it, for example: Breton coleslaw, Macédoine of vegetables, Eggs with mayonnaise, Breton Sandwich, Crab Cakes, ... All
	Hard-boiled egg: You can get more informations, or check-out other recipes which use it, for example: Spinach Croque-monsieur , Fresh spinach with cream, Lentil and cold-meat salad, Piedmont salad, Layered Leek and Egg Gratin , ... All
	Chives: You can get more informations, or check-out other recipes which use it, for example: Red cabbage salad with chives, Vegetable tartare, Cocotte eggs with Comté, Warm salad of potatoes and purple artichokes, Celeriac Rémoulade , ... All
	Parsley: You can get more informations, or check-out other recipes which use it, for example: Larded pork tenderloin, Paimpol salad, Valay salad, Home-made doner kebab, Tagliatelle with cockles, ... All

Other recipes you may also like

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
86,0144/5 for 8 ratings 2 hours 30 min.

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
110,3625/5 for 1 ratings 49 min.

Herb olive oil

This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
70,4213.8/5 for 12 ratings 21 min.

Sweetcrust pastry (pâte sablée)

Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
101,0215/5 for 1 ratings 33 min.

Sugar syrup

This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
119,3295/5 for 1 ratings 8 min.

News list of cooking-ez.com

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

Post your comment or question

Your 2 comments or questions on this recipe

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)
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)

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.