Œufs mimosa
Œufs mimosa, from above
Non vegEggFrance

Œufs mimosa

Devilled eggs with a French accent and a sprinkle of sunshine yellow yolk.

25 minTime
13 gProtein each
mildSpice
Yellow blossoms2 chapters · 1 min read

Make it your way

Grandma's wayEggs filled with mustard mayonnaise and topped with sieved yolk.
The original
284kcalsame
13 gproteinsame
0 gfibresame
25minutessame

Classic œufs mimosa.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Egg8
Mayonnaise⅓ cup
Prepared mustard2 tsp Dijon
Spring onion (green onion, scallion)chives, snipped
Flat leaf parsleychopped
Salta pinch
White peppera pinch
Lettucea few leaves

Method

4 steps
  1. 1Boil the eggs for 10 minutes, then cool in iced water and peel.
  2. 2Halve the eggs. Mash six yolks with mayonnaise, mustard and seasoning.
  3. 3Pipe or spoon the filling into the whites.
  4. 4Press the remaining two yolks through a sieve over the top and scatter herbs.
Serve it like this

Arrange on a platter on a bed of lettuce and chill until serving. Serve with crusty bread.

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Make it a meal

What goes with Œufs mimosa: a bread or rice, a side, something to drink and something sweet.

Bread or rice Baguette150 min
Bread or rice Brioche180 min
With a main Salade niçoise35 min
With a main Pan bagnat30 min
To drink Chocolat chaud10 min
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