Mimosa Eggs – Oeufs Mimosa
I was introduced to Oeufs Mimosa (Mimosa Eggs) years ago in Marseille when my cousin placed a large, resplendent platter of Oeufs Mimosa on the dining table. The traditional recipe is unbelievably simple: hard-boiled eggs, mayonnaise, and finely chopped parsley.
Servings Prep Time
24bites 15minutes
Cook Time
10minutes
Servings Prep Time
24bites 15minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Boil the eggs until hard-boiled, all allow to cool in cold water before removing the shells.
  2. Cut the hard-boiled eggs in half, lengthwise, and carefully remove the yolks.
  3. Divide the yolks into two batches in separate bowls.
  4. Yolks Batch #1: Mash the egg yolks, add some herbed salt, then add just enough mayonnaise to make a smooth spread. Fill the egg white cavities with this spread.
  5. Batch #2: Use a grater with the smallest holes (such as for lemon zest or grating nutmeg) and grate the other yolks in a bowl. (The smaller the grating hole, the fluffier the grated yolks.) Gently fold in a little more herbed salt.
  6. Just before serving, sprinkle the fluffy egg-yolk mixture generously over the filled eggs. Use all of the grated egg yolks to achieve maximum effect.
  7. Check the seasoning before adding the final touch of bits of finely chopped fresh parsley sprinkled over the platter.
  8. Bon appetit!
Recipe Notes

Tip: Buy the biggest eggs possible, preferably from free-range chickens.

Herbed Salt: In a small, sturdy bowl combine a small amount of dried crushed rosemary, herbs de Provence, dried lavender, dried onion flakes, dried tomato flakes, and some Fleur de Sel (or sea salt). Crush all together with a smooth rock or a mortar.