Cooking-ez.com

1,560 easy and fully explained recipes, with +66K photos and 78 videos

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.
311 K 2× 4.3/5 (25 reviews)
Grade this recipe:
duree50 min. difficultéEasy prix2.85 € pour combien6 Mimosas eggs ingredients4 Ingredients
Keywords:
Last modified on: February 21th 2011
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 6 Mimosas eggs, you will need:
Change these quantities to make:
Change measures:
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.
Mimosa eggs : Stage 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 : Stage 2
Cut each egg in two lengthways.
Stage 3 - ⌛ 2 min.
Mimosa eggs : Stage 3
Separate the two halves of white...
Stage 4 - ⌛ 2 min.
Mimosa eggs : Stage 4
... from egg yolks.
Stage 5 - ⌛ 5 min.
Mimosa eggs : Stage 5
Using a knife, chop up egg yolks.
Stage 6
Mimosa eggs : 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.
Mimosa eggs : Stage 7
Chop 1 bunch chives and 1 bunch parsley finely.
Stage 8 - ⌛ 5 min.
Mimosa eggs : Stage 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 : Stage 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 : Stage 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 : Stage 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.
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 recipe60 RDI=20 %5 RDI=0 %560 RDI=80 %5,270 RDI=260 %22,060 RDI: 260 %
Per 100 g10 RDI=4 %0100 RDI=20 %940 RDI=50 %3,940 RDI: 50 %
Per piece10 RDI=4 %090 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
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)
Mayonnaise
Mayonnaise

You can get more informations, or check-out other recipes which use it, for example: Coleslaw, Rice and zucchini salad with paprika, Breton Sandwich, Green Piedmont Salad, Green bean and potato salad with paprika, ... See them all 23

Hard-boiled egg
Hard-boiled egg

You can get more informations, or check-out other recipes which use it, for example: Chicken pie, Julia salad, Shiro-goma salad, Crispy spinach rolls, Cauliflower and egg salad, ... See them all 47

Chives
Chives

Like these other recipes: Light herb sauce, Cauliflower and egg salad, Oriane's tuna rillettes , Herb salad, Like a Boursin with garlic and herbs, ... See them all 63

Parsley
Parsley

Like these other recipes: Hachis parmentier, Cauliflower tabbouleh, Alsatian-style salad, Grilled ham and bechamel sandwiches, Rillettes stuffed mushrooms, ... See them all 164

Other recipes you may also like
Leeks in vinaigrette
Leeks in vinaigrette
A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs.
September 29th 2012197 K4.3 45 min.
Mayonnaise
Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.
February 16th 2014831 K5 6 min.
Bechamel sauce
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.
June 13th 2024453 K4.3 20 min.
Crispy cheese parcels
Crispy cheese parcels
Small crisp parcels filled with cheese and linseeds, hot and crunchy on the outside, melting in the middle. They can be served with a light green salad.
December 18th 2011156 K4.1 40 min.
Two-stage beef chuck
Two-stage beef chuck
This recipe cooks beef chuck (or braising steak) in two stages: first, slow-cooked in red wine "in the bag", then fried and served with potato purée and a red-wine sauce.
April 27th 2017125 K4.3 3 hours 60 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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

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.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page