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.
Ingredients
- 12 eggs see buying tip
- 1/3 cup Mayonnaise
- 1/2 cup fresh parsley chopped fine
- herbed salt see below
Instructions
- Boil the eggs until hard-boiled, all allow to cool in cold water before removing the shells.
- Cut the hard-boiled eggs in half, lengthwise, and carefully remove the yolks.
- Divide the yolks into two batches in separate bowls.
- 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.
- 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.
- 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.
- Check the seasoning before adding the final touch of bits of finely chopped fresh parsley sprinkled over the platter.
- Bon appetit!
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.
Tried this recipe?Let us know how it was!