1,566 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Mimosa eggs

Name: Mimosa eggs
Prep time: 36 min
Cook time: 10 min
Total time: 46 min
Yield: 6 Mimosas eggs
Cuisine: French
Ingredients: 6 hard-boiled eggs; 1 bunch chives; 1 bunch parsley; 250 g mayonnaise

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.

314 K 2× 4.3/5 (25 reviews)

50 min.

Easy

2.85 €

6 Mimosas eggs

4 Ingredients

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

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 %

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

Cocktails

Some cocktails recipe.

May 8^th 201196 K5 5 min.

Sautéd broccoli with ham

Broccoli cooked until just tender, quickly sautéd in a little olive oil with shallot and ribbons of ham.

February 21^th 2011227 K 14.3 50 min.

Tomato and cream cheese terrine

Tomatoes marinated in olive oil and lime, then arranged in alternating layers with cream cheese: one layer with herbs and the other with walnuts.

October 30^th 2011178 K5 6 hours 15 min.

Fondant-iced pithivier

The classic French pithivier is a traditional dessert, rather like the Epiphany galette: puff or flaky pastry (pâte feuilletée) filled with almond cream. But there is also an iced cake version called a "pithivier fondant": moist, very simple, and without the puff pastry. Here's how to make it.

March 2^nd 202241 K 1 hour 60 min.

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.

February 21^th 2011346 K 14 40 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.
jh november 28^th 200917:58 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?
Chef Eileen november 16^th 200912:04 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.