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.
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Last modified on: February 21th 2011

For 6 Mimosas eggs, you will need:

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
36 min.10 min.46 min.
Keeping: Several hours in the fridge, covered by a plastic film.
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Step by step recipe


Stage 1 - 10 min.
Mimosa eggs : Photo of step #1
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 : Photo of step #2
Cut each egg in two lengthways.

Stage 3 - 2 min.
Mimosa eggs : Photo of step #3
Separate the two halves of white...

Stage 4 - 2 min.
Mimosa eggs : Photo of step #4
... from egg yolks.

Stage 5 - 5 min.
Mimosa eggs : Photo of step #5
Using a knife, chop up egg yolks.

Stage 6
Mimosa eggs : Photo of step #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.
Mimosa eggs : Photo of step #7
Chop 1 bunch chives and 1 bunch parsley finely.

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

Stage 9 - 10 min.
Mimosa eggs : Photo of step #9
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 : Photo of step #10
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 : Photo of step #11
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.

Nutritional information

% 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).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
MayonnaiseMayonnaise: You can get more informations, or check-out other recipes which use it, for example: Cucumber and salmon salad, Coleslaw, Avocado with Sautéed Prawns , Green Piedmont Salad, Breton Sandwich, ... All
Hard-boiled eggHard-boiled egg: You can get more informations, or check-out other recipes which use it, for example: Gratin slices with spinach, Spinach and hard-boiled egg gratin, White asparagus salad, Salade Niçoise, Spinach Croque-monsieur , ... All
ChivesChives: You can get more informations, or check-out other recipes which use it, for example: Broad bean salad with Parmesan, Oriane's tuna rillettes , Eggs with mayonnaise, Crispy cheese parcels, Quail egg canapés, ... All
ParsleyParsley: You can get more informations, or check-out other recipes which use it, for example: Green parsley sauce, Like a Boursin with garlic and herbs, Crunchy spring salad, Bolognaise lasagne, Cauliflower tabouleh, ... All

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