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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.

261K 2 21 4.4

Last modified on: February 21^th 2011

Keywords for this recipe:Eggs Mayo Herbs French bistrot

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

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
36 min.	10 min.	46 min.

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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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,950 Kcal or 8,164 Kj	29 gr	3 gr	203 gr
98 %	11 %	<1 %	31 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
348 Kcal or 1,457 Kj	5 gr	< 1 gr	36 gr
17 %	2 %	<1 %	5 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
325 Kcal or 1,361 Kj	5 gr	< 1 gr	34 gr
16 %	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).

How much will it cost?

For 6 Mimosas eggs : 2.81 €
Per Mimosa eggs : 0.47 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Mayonnaise: You can get more informations, or check-out other recipes which use it, for example: Roscoff salad, Mixed salad with curry mayo, Tomato ladybirds, Seafood feuillantines, Chicken club sandwich, ... All
	Hard-boiled egg: You can get more informations, or check-out other recipes which use it, for example: Eggs with mayonnaise, Spinach on toast with bechamel, Seb's Italian-style aperitif slices, Caesar salad, Bistro sandwich, ... All
	Chives: You can get more informations, or check-out other recipes which use it, for example: Avocado and smoked salmon terrine , Eggs meurette, Crispy cheese parcels, Summery cheese on toast, Tomato ladybirds, ... All
	Parsley: You can get more informations, or check-out other recipes which use it, for example: Rémoulette of celeriac, Alsatian-style salad, Lemony cabbage and potato salad, Beef Wellington, Salmon rillettes, ... 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 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)

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