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
Keywords for this recipe: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 these quantities to make: 2 Mimosas eggs 3 Mimosas eggs 6 Mimosas eggs 12 Mimosas eggs 18 Mimosas eggs
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 36 min. | 10 min. | 46 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - 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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,048 Kcal or 8,575 Kj | 29 gr | 3 gr | 213 gr |
| 102 % | 11 % | <1 % | 32 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 366 Kcal or 1,532 Kj | 5 gr | < 1 gr | 38 gr |
| 18 % | 2 % | <1 % | 6 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 341 Kcal or 1,428 Kj | 5 gr | < 1 gr | 36 gr |
| 17 % | 2 % | <1 % | 5 % |
How much will it cost?
- For 6 Mimosas eggs : 2.81 €
- Per Mimosa eggs : 0.47 €
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: Eggs with mayonnaise, Green Piedmont Salad, Tomato ladybirds, Surprise bread, Avocado with Tuna, ... All |
 | Hard-boiled egg: You can get more informations, or check-out other recipes which use it, for example: Langres-style spinach, Gribouille dressing, Spinach on toast with bechamel, Jerusalem artichoke salad, Seb's Italian-style aperitif slices, ... All |
 | Chives: You can get more informations, or check-out other recipes which use it, for example: Cervelle de Canut, Crispy cheese parcels, Broad bean salad with Parmesan, Eggs in brioche nests, Salmon rillettes, ... All |
 | Parsley: You can get more informations, or check-out other recipes which use it, for example: Bistro-style beetroot salad, Quick prawn curry, Gisèle's Pasties, Salt cod brandade, Escalope of veal in a cream sauce, ... All |
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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 28th 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 16th 2009 at 12:04 (n° 1)
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