Description
Classic mimosa eggs are the kind of starter everyone recognizes: creamy, tidy, and quick to assemble. This version uses silky sieved yolks, mayonnaise, and chives for a fresh finish, perfect for buffets, picnics, or Sunday lunch.
Ingredients
Scale
For 5 eggs (10 halves)
- 5 eggs
- 7 tsp mayonnaise (adjust depending on the size of the yolks)
- Chives (a few sprigs)
- Salt, pepper
Instructions
- Place the eggs in a saucepan and cover with cold water.
- Bring to a boil, then cook for 10 minutes (hard-boiled).
- Drain, then place the eggs immediately in cold water for 5 minutes.
- Cut the eggs in half lengthwise.
- Carefully separate the whites and yolks.
- Crumble the yolks with a fork, or press them through a fine sieve/strainer for a smoother texture (press with a spoon).
- Set aside 1 tbsp of crumbled yolk for the topping.
- Mix the remaining yolks with the mayonnaise, then season with salt and pepper.
- Fill the egg whites with a spoon (simple), or a piping bag (neater and prettier).
- Sprinkle with the reserved yolk for the “mimosa” effect, then add chopped chives.
- Serve as a starter on lettuce leaves or on a mixed salad.
- Prep Time: 10 min
- chilling time: 5 min
- Cook Time: 10 min
- Category: Appetisers
- Cuisine: French cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal