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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.
313 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
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For 6 Mimosas eggs, you will need:
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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 €

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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: Seafood feuillantines, Rice and zucchini salad with paprika, Breton Sandwich, Breton coleslaw, Macédoine of vegetables, ... 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: Roasted leeks with pesto, Remoulade celery with tarragon and mimosa eggs, Gratin slices with spinach, Leek and broccoli "à la flamande", Springtime mixed salad, ... See them all 47

Chives
Chives

Like these other recipes: Red cabbage salad with chives, Spring Bread, Four-tier glasses, Cherry tomato and green bean salad, Risotto-style celeriac, ... See them all 63

Parsley
Parsley

Like these other recipes: Comtoise endive salad, Snow peas sautéed in butter, French toast "cordon bleu", Brussels sprouts salad with smoked trout and Comté cheese, Mackerel rillettes, ... See them all 164

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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

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