Mimosa eggs

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.
284K 4.3/5 based on 23 reviews
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Last modified on: February 21th 2011

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For 6 Mimosas eggs, you will need:

How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
36 min.10 min.46 min.
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Step by step recipe

Stage 1 - 10 min.
Mimosa eggs
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.
Mimosa eggs
Cut each egg in two lengthways.

Stage 3 - 2 min.
Mimosa eggs
Separate the two halves of white...

Stage 4 - 2 min.
Mimosa eggs
... from egg yolks.

Stage 5 - 5 min.
Mimosa eggs
Using a knife, chop up egg yolks.

Stage 6
Mimosa eggs
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.
Mimosa eggs
Chop 1 bunch chives and 1 bunch parsley finely.

Stage 8 - 5 min.
Mimosa eggs
Prepare 250 g Mayonnaise, and add herbs and chopped egg yolks, keeping 2 tablespoons of yolk for garnishing.

Stage 9 - 10 min.
Mimosa eggs
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.
Mimosa eggs
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.
Mimosa eggs
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.
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.
Several hours in the fridge, covered by a plastic film.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,048 Kcal or 8,575 Kj29 gr3 gr213 gr
102 %11 %<1 %32 %
Per 100 g
Energetic valueProteins CarbohydratesFats
366 Kcal or 1,532 Kj5 gr< 1 gr38 gr
18 %2 %<1 %6 %
Per piece
Energetic valueProteins CarbohydratesFats
341 Kcal or 1,428 Kj5 gr< 1 gr36 gr
17 %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).
Possible allergens in this recipe: Egg, Sulfites, Mustard
How much will it cost?
  • For 6 Mimosas eggs : 2.81 €
  • Per Mimosa eggs : 0.47 €

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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)
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The 2 comments already posted 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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