1,504 easy and fully explained recipes, with +66K photos and 78 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.

298 K 2× 4.3/5 (23 reviews)

50 min.

Easy

2.85 €

6 Mimosas eggs

4 Ingredients

Last modified on: February 21^th 2011

For this recipe: I want to make it (534×) I made it (458×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

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

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 40 min.

Cooking: 10 min.

All in all: 50 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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.

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

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	60 RDI=20 %	5 RDI=0 %	560 RDI=80 %	5,270 RDI=260 %	22,060 RDI: 260 %
Per 100 g	10 RDI=4 %	0	100 RDI=20 %	940 RDI=50 %	3,940 RDI: 50 %
Per piece	10 RDI=4 %	0	90 RDI=10 %	880 RDI=40 %	3,680 RDI: 40 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per 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 : 2.85 €
Per Mimosa eggs : 0.50 €

Change currency:

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)

Other recipes you may also like

Warm apple feuillantines

It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...
May 28^th 2012329 K5 3 hours 9 min.

Saucipain

Saucipain (or sausage bread) is a kind of savoury baguette. The dough contains small dice of dry-cured sausage or salami and is mixed with red wine instead of water. Served sliced in rounds, it makes a typically French aperitif snack.
October 24^th 201773 K3.8 4 hours 30 min.

Scallop and leek pancakes

These pancakes are filled with pan-fried scallops and creamed leeks.
March 6^th 202069 K4.3 15 min.

Salmon and Spinach Gratin

This gratin has a layer of spinach, a layer of salmon with tomato and a layer of potato purée topped with grated cheese.
January 27^th 201668 K4.3 50 min.

3-fruit brioche loaf

This long brioche is called a "lingot" (ingot) in French. It is filled with three layers of different fried fruits: apricots, raisins and cranberries. When sliced, the three layers are revealed - and it's every bit as delicious as it looks.
September 23^th 201852 K 2 hours 55 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

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 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.