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.
Last modified on: February 21th 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
Times for this recipe
Preparation
40 min.
Cooking
10 min.
All in all
50 min.
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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.
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.
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 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!
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.
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.
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.
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.
Keeping: Several hours in the fridge, covered by a plastic film.
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 16 g RDI=25 % | 1 g RDI=1 % | 103 g RDI=141 % | 396 kcal RDI=20 % | 1,660 kJ RDI=20 % |
| Per piece | 15 g RDI=24 % | 1 g RDI=1 % | 96 g RDI=132 % | 370 kcal RDI=19 % | 1,549 kJ RDI=19 % |
| Whole recipe | 92 g RDI=142 % | 8 g RDI=3 % | 578 g RDI=792 % | 2,220 kcal RDI=111 % | 9,297 kJ RDI=111 % |
How much will it cost?
For 6 Mimosas eggs
2.85 €
Per Mimosa eggs
0.50 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Mayonnaise
You can get more informations, or check-out other recipes which use it, for example:
Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example:
Chives
Like these other recipes:
Parsley
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